This is a perfect warming breakfast or brunch (or lunch or dinner for that matter!) that we often make on the weekend when the mornings aren't so hectic! I craved this dish frequently when I was pregnant with my first baby - something about the warming spices and the acidity of the tomatoes I think!
Cumin and sumac are two of my favourite spices and they lend a lovely flavour to the rich tomato, onion and capsicum base.
Ingredients (serves 4):
2 Tbsp extra virgin olive oil
2½ tsp ground cumin
1½ tsp sumac
1/4 tsp chilli powder (optional)
1 large red capsicum, cored and diced
1 large red onion, diced
1 garlic clove, crushed
2 x 410g can crushed or diced tomatoes
4 free range/organic eggs
Salt & pepper, to taste
To serve: toast, fresh chopped parsley, an extra sprinkle of sumac and/or and a handful of crumble feta cheese (if desired).
1. Preheat oven to 230°C.
2. Heat olive oil in a 22cm oven-proof frying pan over low-medium heat, add cumin and sumac and stir until fragrant (5-10 seconds).
3. Add onion, capsicum and garlic and cook, stirring occasionally, until softened and the onion is translucent (6-7 minutes). Add the crushed tomatoes, season well with salt & pepper and bring to a simmer.
4. Using a spoon, form 4 small wells in the sauce spaced evenly around the pan and crack an egg into each spot. Bring back to a simmer and then transfer the pan to the oven and bake until the eggs are cooked to your liking (approximately 9-10 minutes for soft yolks).
5. Carefully remove from oven (don't burn yourself!), scatter with parsley, extra pepper and serve with toast. Sprinkle with extra sumac and/or some crumbled feta cheese, if desired. We love this served with sourdough toast and lots of avocado!