Serves 4.

Ingredients:

  • Olive oil
  • 1 medium white onion, chopped
  • 2 tablespoons harissa paste
  • 1 tablespoon tomato puree
  • 2 red peppers, deseeded and chopped
  • 4 garlic cloves, crushed
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 800g ripe sweet tomatoes, chopped and with the stalky cores removed. You can use tinned cherry tomatoes or a mixture of half and half
  • 5 large eggs
  • Salt & pepper
  • Tims Dairy Greek Style Natural Yogurt
  • Flat leaf parsley chopped to serve

Method:

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.

To Serve:

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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