Brunch at its best
Serves 4
45 mins
INGREDIENTS
Red onions 2
Red pepper 2
Garlic cloves 4
Cherry tomatoes 200g
Chopped tomato tins 2 x 400g
Cumin 1 tsp
Coriander powder 1 tsp
Paprika 1 tsp
Chilli powder 1 tsp
Harissa 2 tbsp
Sugar 2 tbsp
Lemon zest 1/2 lemon
Coriander 28g
Feta 200g
Eggs 8 medium
METHOD
1. Slice the onion and pepper into thin strips.
2. Preheat the oven to 170 fan and heat some oil in a large pan.
3. Sweat the onions and peppers low and slow until soft and then crush in the garlic cloves and fry for a further 2 minutes. Add the cumin, coriander powder, paprika, chilli powder and harissa and stir through.
4. After another 2 minutes pour in both the fresh and tinned tomatoes, grate in the lemon zest and add the sugar. Season well and leave to simmer for 20 minutes.
5. Pour the mixture into large skillet or divide up into smaller ones.
6. Roughly chop the feta and the coriander and scatter half of each over the sauce, pushing some pieces beneath the surface.
8. Make 8 wells in the mixture and crack an egg into each.
9. Bake in the oven for 15 minutes or until the whites are set.
10. Scatter the rest of the feta and coriander over.
11. Serve with toasted bread, avocado, or anything else of your choice!
12. Eat and enjoy!
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