A beautiful yet simple Middle-Eastern inspired recipe that’s packed with flavour.

Prep Time  5 mins
Cook Time  30 mins
Total Time  35 mins

Servings: 4 people
Calories: 225 kcal

Author: Jordan Love

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red chilli, seeded and finely chopped
• 4 red peppers, seeded and sliced into thin strips
• 4 garlic cloves, roughly chopped
• 1 tsp ground cumin
• 1 tsp turmeric
• 1 pinch saffron (optional)
• 390 g carton chopped tomatoes with garlic and olive oil
• 3 tbsp chopped coriander
• 4 medium eggs
• toasted pitta, to serve (optional)

Instructions

1. Preheat the oven to gas 4, 180°C, fan 160°C. Heat the olive oil in a large, ovenproof frying pan. Add the onion and chilli and cook for 2-3 minutes, until starting to soften.
2. Add the peppers, garlic and spices, then cover (see tip, below) and cook for 10-12 minutes, until the peppers have softened. Pour in the tomatoes and continue cooking for 6-8 minutes, until the tomatoes have thickened slightly. Season to taste and stir through 2 tbsp of the coriander.
3. Using a spoon, make four holes in the tomato mixture and crack an egg into each. Transfer the pan to the oven and bake for 10-12 minutes, until the eggs have just set. Scatter over the remaining coriander and serve with the pitta for dipping, if you like