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A middle-eastern favourite. Eat it for breakfast or a light lunch. Offer lots of flatbreads or pita bread to mop up the yolk and the sauce.


1 tablespoon olive oil
1 small red or white onion, finely chopped
1 clove garlic, finely chopped
1 red roasted pepper, drained from a jar or make your own Roast Peppers
1 teaspoon coriander seeds
1 teaspoon cumin seeds
Pinch of dried chilli
1 clove garlic, finely chopped
400g tinned tomatoes, drained well
Pinch of sugar
1/2 teaspoon smoked paprika
4 eggs
2 tablespoons Greek yogurt or labneh
1/4 bunch parsley, finely chopped
1/4 bunch mint, finely chopped


1. Heat the olive oil in a frying pan. Add the red or white onion and season with salt. Cook over a low to medium heat for 10-12 minutes or until soft (if you don’t cook the onions fully at this stage they will never cook properly).

2. Add the garlic and roast red peppers and cook for 3-4 minutes. While they are cooking toast the coriander and cumin seeds and dried chilli in a dry frying pan for 2 minutes over a low heat until fragrant. Add to the pepper mixture and stir. Add the tinned tomatoes, sugar and smoked paprika. Heat over a low to medium heat, stirring from time to time, for 15-20 minutes until thick.

3. Make four dents in the tomato sauce and crack an egg into each. Turn the heat to medium, place a lid on the pan if you have one and cook until the egg whites are firm. Spoon the Greek yoghurt around the eggs and sprinkle over the parsley and mint. Serve with toasted warm flatbreads or pita bread.


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