Name: Middle Eastern Baked Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5
Ingredients: 5 eggs; 2 tbsp extra virgin olive oil; 1 brown onion; 1 red capsicum; 1 tbsp garlic; 1 ½ tsp ground cayenne pepper; 1 ½ tsp ground cumin; 2 tsp sweet paprika; 1 ½ tsp curry powder; 1 tsp ground turmeric; salt and pepper taste; 400 g diced tomatoes; ½ cup feta cheese; fresh parsley for serving; sourdough bread

5 eggs

2 tbsp extra virgin olive oil

1 brown onionchopped

1 red capsicumchopped

1 tbsp garlicminced

1 ½ tsp ground cayenne pepper

1 ½ tsp ground cumin

2 tsp sweet paprika

1 ½ tsp curry powder

1 tsp ground turmeric

salt and pepper taste

400 g diced tomatoes

½ cup feta cheese

fresh parsley for servingchopped

sourdough breadoptional

What are we cooking today?

It’s basically eggs that are baked or poached in a fragrant tomato sauce, usually with capsicum, onion and spices like cumin and paprika, reflecting the Middle Eastern and North African roots of this dish. It can be adapted to your liking, it's all about experimenting.

Getting started

Add the olive oil to pan and heat.

Add the onion, capsicum, garlic and cook until soft.

Add the cayenne, cumin, paprika, curry powder, turmeric, salt and pepper, and cook through.

Add the diced tomatoes, stir well and bring to the boil.

Add the feta and then carefully add the eggs spaced out evenly.

While simmering, cover with lid and cook until the eggs set.

Remove from the heat and sprinkle with parsley (and feta if desired).

Serve immediately.

Annabelle's tips

Use the toasted bread as a scoop if desired.

Roasted mushrooms are a wonderful match with this dish.