This rich and warming dish is one of our favourite recipes as it is bursting with flavour. The creamy eggs and runny yokes cut through the spicy tomato sauce making it perfect for a savoury breakfast or just about any time of day.
(recipe and image produced by the ‘Welcome to Palestine’ team)
Serves 4 – Time 40 minutes
1 Large Red Onion
2 Sweet Bell Peppers
1 Yellow Pepper
2 Large Garlic Cloves
5 Medium Sized Tomatoes
2 Tsps Ground Cumin
1 Tsp Paprika
1 Tin of Chopped or Cherry Tomatoes
2 Mild Chillies
4 Large eggs
1 Tbsp of Quality Olive Oil
1 Medium Handful of Corriander
1 Tsp Harissa (optional)
Heat a large, high-sided skillet on a medium to high heat. Dice the onion and add to the skillet with the olive oil and finely chopped garlic. Fry for 5 minutes until the onion is softened.
Roughly chop the bell peppers and stir them into the onion and garlic. Fry for 5 more minutes.
In a separate bowl combine roughly chopped fresh tomatoes, corriander, cumin, salt, pepper, paprika, harissa and the finely chopped chillies. Combine well then stir into the hot mixture and cook for 5 more minutes. Add the tinned tomatoes a cup of water and a squeeze of lemon and leave to simmer on a low heat with the lid off for 20 minutes until the sauce is darker and thicker.
Make four dimples in the mixture and carefully crack in the individual eggs so each has its own quarter. Put the lid on and cook for 3 minutes.
Take the skillet off the heat and spoon out the steamy mixture with an egg per person.
TIP: This recipe tastes amazing with chunky pieces of bread and butter and lettuce leaves or rocket.