- 2 tbsp olive oil
- 1 brown onion, finely diced
- 1 red capsicum, finely diced
- 1 tbsp garlic, freshly minced
- 1 tbsp paprika (sweet)
- 1 tsp cumin
- 1 tin crushed tomatoes
- 1 tsp salt, plus extra to serve
- 1/2 tsp black pepper, plus extra to serve
- 1 tsp sugar
- 5 eggs (or as many as you prefer)
- 1 avocado, sliced
- 1/2 cup feta cheese, crumbled, to serve
- 1/2 cup fresh coriander or parsley, finely chopped, to serve
- Crusty bread to serve
- Heat the olive oil in a large, heavy based skillet over medium heat. Add the onion, capsicum and garlic. Cook, stirring for 3-5 minutes until softened.
- Add the paprika, cumin, crushed tomatoes, salt, pepper and sugar and bring the sauce to a simmer.
- Use your wooden spoon to make wells in the sauce and crack the eggs into each well (I like to crack them into a glass first, one by one to avoid any shells). Cover the pan and cook for 5-6 minutes, until the eggs are cooked to your liking. Note – They will continue cooking as they sit so don’t worry if they still appear a little bit watery.
- Season with extra salt and pepper (paying particular attention to the eggs), top with avocado, feta cheese and finely chopped coriander or parsley. Serve with crusty bread.
Optional add-ins – Try adding a tin of chickpeas, lentils or borlotti beans at the same time as the spices and crushed tomato, along with any vegetables of choice – Spinach leaves or shredded zucchini are delicious!
MAKE AHEAD AND LEFTOVERS – This recipe is best made and eaten immediately. Leftovers can be refrigerated for up to 2 days but the eggs will stiffen once reheated.
- Prep Time: 8 mins
- Cook Time: 11 mins
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