This is easy to make and is absolutely delicious. The combination of eggs, chilli and tomatoes is so good.
The original recipe says to serve it with flatbread, but I personally love a crusty Italian bread.
This is something I know my family love hope you do to.
1 1/2 tablespoons olive oil
1 large red onion, thinly sliced
1 large red capsicum, thinly sliced
3 garlic cloves, crushed
1 long fresh red chilli, thinly sliced
2 teaspoons sweet paprika
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon dried chilli flakes (optional)
1/4 teaspoon caster sugar
2 x 400g cans Diced Tomatoes
Crusty bread, to serve
Heat the oil in a non-stick frying pan over medium-low heat. Cook onion for 3 minutes or until soft. Stir in capsicum, garlic and fresh chilli for 5 minutes or until soft. Stir in paprika, cumin, ground coriander, dried chilli flakes and sugar for 1 minute or until aromatic. Season.
Add the tomato. Cook, stirring often, for 15 minutes or until mixture thickens slightly. Remove from heat. Use the back of a spoon to make 5-6 large, evenly spaced indents in the mixture. Crack an egg into a small bowl, then pour into each indent.
Reduce heat to low. Cover and cook for 7-8 minutes for soft yolks or until cooked to your liking. Serve with crusty Italian bread.
Pin it: www.pinterest.com.au/pin/399413060710178784/