You’ll need a large skillet / sauté pan with a lid to cook this delicious Middle-Eastern influenced dish. The eggs are gently poached in the tomatoey sauce and the addition of potatoes adds some satisfying bulk to soak up all rich flavours.
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Ingredients
450g Cornish New potatoes
1 tbsp rapeseed oil
1 large onion, sliced
1 green pepper, sliced
1 yellow pepper, sliced
1 red pepper, sliced
1 large onion, thinly sliced
4-5 cloves garlic, crushed
1 tsp paprika
1 tsp chilli flakes
1 tsp ground cumin
Sea salt and black pepper
400g tin chopped tomatoes
4 eggs
A handful of chopped parsley to serve
Method
STEP 1
Boil or steam the Cornish New potatoes for 18 - 20 minutes, until they are tender. Drain. Cut any large ones in half.
STEP 2
In a large sauté pan, fry the peppers and onions in the rapeseed oil for 7 - 8 minutes on a medium heat.
STEP 3
Add the garlic and spices and cook for a further 1 - 2 minutes.
STEP 4
Stir in the tinned tomatoes, season and cook until everything is bubbling nicely. Add the cooked potatoes to the pan and simmer gently for 5 minutes, until they are heated through.
STEP 5
Crack the eggs on top. Cover with a lid and cook for a further 12 - 15 minutes on a slightly lower heat until the eggs are cooked.