in the kitchen
Ingredients
- 6 eggs
- 2 red peppers, sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- 400 g tinned tomatoes
- 1 tbsp harissa
- 1 tsp cumin + 1 tsp smoked paprika
- 100 g feta, crumbled
- Fresh coriander and flat bread to serve
Method
1
Saute onion and peppers in olive oil 10 minutes. Add garlic, harissa and spices; cook 2 minutes.
2
Add tomatoes; simmer 10 minutes until thickened. Season.
3
Make 6 wells in the sauce; crack eggs in. Cover and cook over low heat 5-7 minutes until whites set but yolks are runny.
4
Scatter feta and coriander. Serve straight from the pan with warm flatbread.