The ultimate in comforting brunch food, this recipe is very simple and can be served straight from the pan. You can add other veg such as mushrooms, aubergine or potato if you want to make it more substantial.
In a heavy based frying pan gently sauté the onion for 5 mins making sure they do not burn. Add the harissa paste, tomato puree, peppers, garlic, cumin, coriander and seasoning. Gently cook for about 10 minutes until the peppers are tender then add the tomatoes and bring to a very gentle simmer for a further 10 minutes.
When cooked through and slightly reduced crack each egg into the pan as if to poach them. Simmer for a further 8 minutes until the egg whites are cooked but the yolks are still runny.
Drop a few spoons of Greek style natural yogurt over the mix and sprinkle over the chopped flat leaf parsley. Share from the dish with flat breads for the friendliest of brunches!
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