Classic North African / Middle Eastern breakfast dish made with eggs. Works great both as a morning or evening meal.
Difficulty level: 2/5
Preparation time: 10 minutes
Cooking time: 20 minutes
Recipe serves 2 people
4 eggs, 1 red pepper, 1 onion, 6 tomatoes, 3 cloves of garlic, 50 gr feta cheese, 2 tsp tomato puree, 10 gr fresh parsley,
2 tsp of both dried chilli (preferably milder chilli like aleppo or guajillo) & crushed coriander, 1 tsp of both crushed cumin & sweet paprika, salt and pepper to taste.
Alternatively use 4 tsp of our Shish blend which contains the same ingredients.
Chop onion & red pepper into thin strips then fry in pan for 5 mins. Add chopped garlic and one tsp of each spice (or 4 tsp Shish blend) and stir for 1 minute. Chop tomatoes and add to the pan with half a glass of water. Give everything a good stir together and then cook for 15 minutes on medium heat stirring occasionally.
While sauce is cooking, beat 4 eggs in bowl and season with pinch of salt and good grind of black pepper.
Break feta into a separate bowl and add finely chopped fresh parsley along with 1 tsp crushed coriander seed and 1 tsp dried chilli and a good glug of olive oil. Mix together and set to one side.
Now add eggs to the pan and fold gently into the sauce. Put lid on to the pan and leave to cook for 5 mins on a medium heat.
Serve eggs on to plates and sprinkle feta before serving.
Recipe has been adapted from the wonderful cookbook Falastin.