Tuesday 22 May 2018



Aoife McElwain and mark Duggan

This North African dish braises eggs gently in a sweet tomato sauce. It's great for brunch, but can be thoroughly enjoyed at any time of day. Serve with some crusty bread or, better yet, with our fragrant za'atar flatbreads.


Olive oil

1 onion, finely diced

1 teaspoon cumin seeds

3 cloves garlic, finely diced

1 teaspoon of chilli flakes

1 red pepper, de-seeded and cut into strips

1 yellow pepper, de-seeded and cut into strips

4 tomatoes, roughly chopped

1 tablespoon of sugar

1/2 teaspoon of cayenne pepper



4 eggs

Freshly chopped parsley, to serve



Heat a drizzle of olive oil in a large frying pan (with a lid) over a medium heat.

Fry the onion, cumin seeds, garlic and chilli flakes for three minutes, until starting to soften.

Add the peppers and fry for another two minutes.

Add the chopped tomatoes, the sugar, cayenne pepper, and a good pinch of salt and pepper.

Gently simmer for 20 minutes until the tomatoes have softened into a sauce but the peppers still have a bit of bite left to them.

Use a wooden spoon to make space for the eggs in the tomato sauce. Break each egg into the sauce carefully.

Cover the pan with a lid and cook gently for about 15 minutes, or until the eggs have set. If they're looking a bit too wobbly (ours often do - it's hard to get them right), a five minute blast in a hot oven will finish them off nicely, though it may mean you have to sacrifice your runny yolks.

Once the eggs have set, serve immediately with freshly chopped parsley and slices of za'atar flatbread

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