A shared breakfast dish from North Africa full of colour and flavour.
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
3 garlic cloves, finely chopped
1 tsp ground cumin
2 tsp ground paprika
1/2 tsp chilli flakes
1 red capsicum, deseeded and diced
400g can diced tomatoes
250g mini roma tomatoes, halved lengthways
4 eggs, at room temperature
Chopped flat-leaf parsley leaves & grilled bread, to serve
Method
Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat. Add onion and garlic, cook, stirring often, for 3-4 minutes until softened. Stir in cumin, paprika and chilli flakes and cook, stirring, for 1 minute
Add capsicum and cook, stirring often, for 3-4 minutes until softening. Stir in canned tomatoes and mini roma tomatoes. Bring to the boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes or until thick
Make 4 indentations in the tomato mixture. Crack an egg into each. Cover and cook over medium-low heat for 8-10 minutes or until yolks are almost set, or cooked to your liking. Sprinkle with parsley. Serve with grilled bread
