A traditional easy breakfast option care of Middle Easter cuisine. It ranges from country to country but the basics are more or less the same, and as this breakfast further trends in more cosmopolitan restaurants, save the money and make it yourself – it’s basically fired eggs in a red sauce with spices. You’ll be cozying up to this “warm hug” of a breakfast, savouring some great flavours in a healthy way
- Hearty warm breakfast
- Versatile enough to be a light lunch
- A good vegetarian option, can be vegan by using egg substitutes
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 red bell pepper, seeded and diced
- 4 garlic cloves, finely chopped
- 2 tspn paprika
- 1 tspn cumin
- ¼ tspn chilli powder
- 1 28-ounce can whole peeled tomatoes
- 6 large eggs
- salt and pepper, to taste
- 1 small bunch fresh cilantro, chopped
- 1 small bunch fresh parsley, chopped
Kitchen things you’ll need:
- A large pan
- Large wood spoon
- Mini bowls for chopped and prepped veggies
- Heat olive oil in a large pan.
- Add the chopped bell pepper and onion and cook for 5 min or until the onion becomes clear.
- Add garlic and spices and cook an additional minute.
- Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large wooden spoon.
- Season with salt and pepper and bring the sauce to a simmer.
- Use your large spoon to make small wells in the sauce and crack the eggs into each one.
- Cover the pan and cook for 5-8 minutes, or until the eggs are done.
- Garnish with chopped cilantro and parsley (you can also add feta cheese crumbs or pitted kalamata olives for extra sourness).
- It’s very tempting to use a cast iron skillet – but the tomatoes’ acid will ruin your skillet and it won’t be a good idea. Stick to a regular stainless steel or stoneware pan – anything bust cast iron.
- Serve with a rustic sourdough or rye slice of bread.