Serves: 3-6 | Prep: 25 mins | Origin: North Africa/ Middle East | Vegetarian
IngredientsÂ
- 3 tbsp olive oil
- 1 large white skin onion, sliced
- 2 green peppers, sliced
- 4 garlic cloves, minced
- 1 tsp Tropical Sun Ground Coriander
- 1 tsp Tropical Sun Paprika
- ½ tsp Tropical Sun Ground Cumin
- ½ tsp Tropical Sun Red Chilli Flakes
- ½ tsp salt
- ¼ tsp Tropical Sun Whole Black Pepper
- 1½ tbsp tomato puree
- 6 fresh, vine-ripened tomatoes, chopped
- 1 tsp Tropical Sun Coconut Sugar
- 400g Tropical Sun Italian Chopped Tomatoes
- 4-6 large eggs
- ¼ cup fresh parsley leaves, chopped
- ¼ cup fresh mint leaves, chopped
- Salt and black pepper to taste
Method
- Heat the olive oil in a large cast iron skillet. Add in the onion, green peppers, garlic, coriander, paprika, cumin, chilli flakes, salt and pepper
- Cook on a low-medium heat, stirring frequently, until the vegetables have softened but not caramelised, for approximately 10 mins
- Add in the tomato puree and stir continuously for 5 mins
- Add in the fresh tomatoes and sugar and cook for 5 mins
- Add in the chopped tomatoes and cook until the liquid in the tomato mixture has reduced by half, approximately 10-12 mins
- Using a wooden spoon, make 4-6 evenly spaced indentations or ‘wells’ in the tomato mixture. Carefully crack an egg into each indentation
- Reduce the heat to low, cover the skillet with a lid or foil, and cook until the egg whites are set, approximately 3 mins
- Place the skillet under a grill for 3 mins or until the egg yolks are cooked to your liking
- Garnish with the fresh parsley, mint, salt and black pepper
Serve With
- Flat bread
- Garlic yoghurt