a filling and hearty breakfast and is best served in the pan with toast.
- 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.