This delicious breakfast is popular in Middle Eastern cooking. Eggs are poached in an aromatic tomato sauce with fresh onion, capsicum and garlic. The addition of crumbled feta gives a delicious creamy flavour. The perfect weekend breakfast to share!
Gluten Free, Vegetarian
Flannerys Own organic extra virgin olive oil
1 organic onion, thinly sliced
1 organic red capsicum, thinly sliced
3 garlic cloves, crushed and thinly sliced
1 tsp cumin
1 tsp sweet paprika
¼ tsp cayenne pepper
1 can whole tomatoes with juice, roughly chopped
Himalayan sea salt
140g feta cheese, crumbled
6 organic, free range eggs
1. Heat oil in a large skillet over medium heat. Add onion and capsicum and cook until soft (15-20 minutes). Add garlic for 1-2 minutes. Stir in spices (cumin, paprika and cayenne) for 1 minute. Pour in tomatoes, season with salt and pepper. Let simmer until tomatoes are thickened (10-12 minutes). Stir in feta.
2. Gently crack each egg over the tomatoes, arranging next to each other in the skillet. Season with sea salt and pepper. Transfer skillet to the oven and bake until eggs are set (7-10 minutes).
3. Serve with fresh coriander and a slice of toast to dunk in.