This is a traditional Israeli breakfast dish but can be eaten any time of day really! You can add chicken or veggie stock (approx. 300mls) to this recipe to make it souper if you’d like to be able to dip hunks of lovely buttered toasted sourdough in the delicious juice. This recipe serves 2.
2 tbsp olive oil
1 red pepper
1 medium onion
4 cloves of garlic, crushed
½ tsp ground cumin
1 tin tomatoes (400g)
1-2 tsp harissa or paprika
1 tsp soft brown sugar
Parsley & coriander, chopped or torn
Feta, crumbled (optional)
Warm the oil in a wide heavy-bottomed pan and add the pepper and onion to cook gently for 10-15 minutes. Stir frequently. Add the garlic and cook for a minute. Then add the cumin and cook for another minute, stirring all the while. Next add the tomatoes and harissa / paprika. Use the back of a wooden spoon to mash the tomatoes a bit so the mixture becomes pulpy. Add S&P and the sugar, turn the heat right down, pop on the pan lid to cover and leave to simmer for 20 minutes.
Remove the lid, make two hollows in the mixture spaced apart, crack an egg into each hollow. Pop the lid back on to cover. Leave it to cook over the low heat for another 7 minutes (or to the point you like your eggs cooked). Before serving, grind a little S&P over each egg.
Once you have carefully moved the mixture and an egg onto each serving dish, sprinkle it with fresh chopped herbs and feta. This goes really well with toasted sourdough drizzled with smashed avocado and a little extra virgin olive oil.