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To serve

  • 4 slices of sourdough bread
  • small handful of coriander
    leaves picked
  • pul biber flakes
    (optional)

Nutrition: per serving

  • kcal272
    low
  • fat14g
  • saturates3g
  • carbs16g
  • sugars14g
    low
  • fibre7g
  • protein17g
    high
  • salt0.7g
    low
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Method

  • step 1

    Heat the oil in a large saucepan over a medium heat and toast the cumin seeds until fragrant, around a minute. Add the peppers, garlic, onion and aubergine, along with salt and pepper to taste. Mix well and cook for a few minutes until the vegetables start to soften.

  • step 2

    Add the can of tomatoes, red pepper paste, smoked paprika and three-quarters of a can of water. Bring to a simmer, cover and cook for 8-10 mins, stirring every few minutes until the vegetables are soft and cooked through. Uncover and simmer until reduced to your desired consistency.

  • step 3

    Crack in the eggs, cover, and cook for a few minutes until the whites are set but the yolks remain runny. Divide into bowls and top with coriander leaves and pul biber, if using. Toast the sourdough and serve on the side for dipping.

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Comments, questions and tips (1)

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A star rating of 5 out of 5.1 rating

carolineberesford

Smoked paprika is not in the ingredient list but is used in step 2. Be warned :)

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