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

1. Heat the olive oil in a small frying pan (ovenproof if you have one) over a medium heat
2. Add the cumin, paprika, cayenne pepper and onion to the pan and cook till the onion turns golden and the red pepper is tender
3. Add your garlic, oregano, tomato puree, tomatoes as well as 100ml of water, and cook on a low heat for 15 minutes
4. Taste your sauce and season with salt & pepper
5. Pre heat your oven to 180^oC
6. 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
7. 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!