This flavorsome egg recipe is my take on a North African classic, which is great for brunch or lunch! Not generally a massive fan of red peppers but this dish made even my least favourite vegetable delicious 🙂
(Serves 2)
- 2 Eggs
- 1tsp. Extra virgin olive oil
- 1/2tsp. Cumin
- Pinch of cayenne pepper
- 1tsp. Smoked paprika
- 1/tsp. Oregano or thyme
- 1 Garlic clove finely chopped
- 1tsp. Tomato puree
- 1 Red pepper diced small
- 1 Red onion sliced
- 2 Tomatoes (medium sized) diced
- Salt & Pepper
- Heat the olive oil in a small frying pan (ovenproof if you have one) over a medium heat
- Add the cumin, paprika, cayenne pepper and onion to the pan and cook till the onion turns golden and the red pepper is tender
- Add your garlic, oregano, tomato puree, tomatoes as well as 100ml of water, and cook on a low heat for 15 minutes
- Taste your sauce and season with salt & pepper
- Pre heat your oven to 180oC
- If your sauce gets to dry add a touch more water and then make two wells in your sauce and crack one egg into each
- Place your saucepan in the oven for 10 minutes until the eggs are just set – If your pan is not oven proof put the lid on and cook on a low heat on the stove instead
I recently bought a tiny ovenproof saucepan, perfect for making this recipe for one!