Prep Time
10 mins
Servings
4 Servings
Cook Time
20 mins
Difficulty
Easy
A quick, one-pan Middle Eastern brunch of eggs gently poached in a vibrant tomato and pepper sauce. Ready in about 30 minutes and great with warm pitta.
Ingredients
2 tbsp olive oil
1 red pepper, sliced
1 onion, thinly sliced
3 cloves garlic, finely chopped
1 tin tinned chopped tomatoes
1 tbsp tomato purée
1 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chilli flakes, optional
1 tsp salt
1/2 tsp black pepper
50 ml water (to loosen sauce if needed)
6 eggs, large
1 tbsp lemon juice, freshly squeezed
10g fresh parsley, chopped
4 wholemeal pitta, warmed (serve on the side)
Method
Step 1
Heat the olive oil in a large skillet or frying pan over medium heat.
Step 2
Add the sliced onion and red pepper and cook, stirring occasionally, for 6–8 minutes until softened and starting to caramelise.
Step 3
Stir in the chopped garlic, ground cumin, smoked paprika and chilli flakes and cook for 30–60 seconds until fragrant.
Step 4
Add the tomato purée and cook for 1 minute, then pour in the tinned chopped tomatoes and the water. Season with salt and black pepper.
Step 5
Bring the sauce to a gentle simmer and cook for 8–10 minutes until slightly reduced and thickened. Taste and adjust seasoning.
Step 6
Using the back of a spoon, make six shallow wells in the sauce. Crack an egg into each well, spacing them evenly.
Step 7
Cover the pan with a lid and cook for 6–8 minutes for set whites and runny yolks, or longer to your preferred doneness.
Step 8
Remove from the heat, drizzle with the lemon juice and scatter over the chopped parsley.
Step 9
Serve straight from the skillet with warmed wholemeal pitta for tearing and dipping.
Nutritional Information
Per serving:
Energy - 385kcal
Protein - 17g
Carbohydrates - 41g
Fat - 17g
Fibre - 7g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Use a lid to steam the eggs for even cooking; if the sauce thickens too much, stir in a splash of water. Swap pittas for gluten-free flatbreads to make it gluten free.
