Originating from the Middle East and North Africa, this café staple is surprisingly easy to make at home. It consists of a tomato and onion based sauce with poached eggs. It’s a filling and hearty breakfast and is best served in the pan with toast.


a filling and hearty breakfast and is best served in the pan with toast.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Middle Eastern
Keyword: breakfast, eggs
Servings: 4


  • 1 medium brown onion
  • 2 cloves garlic
  • 1 medium red capsicum
  • 2 400 g tins of crushed tomatoes
  • 2 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 teaspoons harissa paste
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 5 eggs
  • 100 g feta crumbled
  • ¼ cup chopped fresh parsley
  • 2 teaspoons ground sumac
  • toasted sourdough to serve


  • Peel and dice the onion and garlic and dice the capsicum.
  • In a large skillet or cast-iron pan heat the oil on medium. Add the onions and garlic then sauté for 5 minutes.
  • Add the tomato and harissa paste as well as paprika and cumin then sauté for a further 3 minutes or until fragrant.
  • Add capsicum and tinned tomatoes, stir and simmer for 10 minutes or until slightly thickened. Season with salt and pepper then crack the eggs one at a time directly into the sauce. Cover and simmer for 8 minutes (for slightly runny eggs).
  • Garnish with the chopped parsley and feta and top with sumac then serve still in the pan with toasted sourdough on the side.

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