Originally from Tunisia, there are many regional variations of this tasty, hearty breakfast/brunch dish throughout the Middle East - here is one variation. For a more substantial and spicier dish, add 3 - 4 Merguez sausages - brown them in the oil before cooking the capsicums (bell peppers), remove and cut into 5cm lengths. Return to the pan along with the tomatoes. In some versions, the eggs are stirred through the vegetables to give a creamy texture.
- Prep Time : 25 minutes
- Cook Time : 35-40 minutes
- Yield : 4
- extra virgin olive oil - 2 tablespoons
- medium red capsicums (bell peppers) - 2, seeded, membranes removed and thinly sliced
- medium green capsicums (bell peppers) - 2, seeded, membranes removed and thinly sliced
- garlic - 2 cloves, finely chopped
- red chillies - 2 small, seeded and finely chopped
- peeled diced tomatoes - 1 x 400g tin
- salt - 1/4 teaspoon
- harissa - 1 teaspoon (optional)
- caraway seeds - 1 teaspoon, crushed
- paprika - 1/2 teaspoon
- ground cumin - 1/2 teaspoon, or more to taste
- free range or organic eggs - 4 large
Heat the oil in large frying pan and fry the capsicums until they are soft. Add the garlic and chillies and cook for a further 1 - 2 minutes, stirring to combine. Add the tomatoes, salt, harissa and spices. Leave to simmer gently for 10 - 15 minutes - it should be reasonably thick.
Make four indentations in the mixture using the back of a spoon, break one egg into each one, cover and leave to simmer for about 8 minutes or until whites are cooked and yolks soft. Serve immediately with toast.
Tip: Harissa is a hot North African red pepper sauce, available from gourmet delis and farmers markets. Yellow and orange capsicums can be substituted for the red ones.