serves
4
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
All Day Breakfast
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G
Watch The Full Episode Here
G
Ingredients
- 2 tbsp olive oil
- 2 large red capsicums, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp harissa paste
- 2 tbsp tomato paste
- 1 tsp ground cumin
- salt and black pepper
- 800 g roughly chopped fresh tomatoes (or tinned)
- 4 eggs
- 120 g labneh or thick plain yoghurt
Resting time: 2 minutes
Instructions
- Heat the olive oil in a large frying pan over medium heat and add the capsicum, garlic, harissa, tomato paste, cumin and ¾ tsp of salt.
- Cook, stirring for 8 minutes, or until the capsicum has softened. Add the tomatoes, bring to a gentle simmer and cook for a further 10 minutes, or until you have a thick sauce. Season to taste.
- Use a spoon to make 4 small dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8-10 minutes until the egg whites are set but the yolks are still runny.
- Remove from the heat, leave a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yoghurt.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
All Day Breakfast
