A delicious take on the classic middle-Eastern breakfast dish.
1Red onion, finely chopped
3Garlic cloves, minced
1Red pepper, chopped
1 x 400g tinMutti tomatoes
2 (or 4 if desired)Free range eggs
2 tablespoonsExtra virgin olive oil
Fresh parsley, to garnish (optional)
Add the olive oil to a small cast iron skillet/frying pan on a low-medium heat. Add the onions and garlic and cook for a few minutes until translucent.
Add in the pepper and cook for a further few mins until they are begin to soften.
Next add in a good pinch of paprika and cayenne pepper (careful this one is so spicy!) and season with sea salt and black pepper.
Add in the tinned tomatoes, bring the mixture to the boil then reduce the heat and simmer for 10-15 minutes until the sauce has reduced. Make sure to stir often to prevent sticking.
By now the sauce should be quite thick and reduced. Crack the eggs first into a bowl/cup then making two holes in the sauce with a spoon, pour them in.
Season the eggs lightly with some more sea salt and pepper then cover the pan with a lid and leave to cook on a low heat for 10 minutes until the eggs are cooked through. Serve with some chopped fresh parsley and enjoy!