I've made this a few times now and my family love it. I've made it as a Sunday breakfast, but I've also made it as a midweek dinner.
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.
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.
Recipe
Recipe adapted from the cookbook Top 100 taste.com.au The Thrifty Pantry
Serves 5-6
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
5-6 eggs
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.
Serves 5-6
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
5-6 eggs
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.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060710178784/
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