2 tbsp (40ml) extra virgin olive oil
1 brown onion, roughly chopped
1 red capsicum, cut into strips
1 yellow capsicum cut into strips
4 cloves garlic, finely chopped
1–2 long red chillies, chopped, (optional, to taste)
2 tsp ground cumin
1 tsp ground coriander
1 tbsp sweet paprika
800g very ripe tomatoes, chopped into 2cm dice
Sea salt and freshly ground black pepper
4 free-range eggs
½ cup labneh or feta cheese, crumbled (optional)
2 tbsp chopped coriander
Pita bread, grilled or toasted, to serve
1. Heat olive oil in a large fry pan over medium heat. Add onion and capsicum and cook, stirring occasionally until soft but not brown, approx 5 minutes. Add garlic, cumin, ground coriander and paprika and cook, stirring frequently until garlic is soft, approx. 2 more minutes.
2. Add tomatoes and ½ cup water, stir well, bring to the boil, stirring, then reduce heat and simmer, stirring occasionally for 15 minutes or until sauce-like. Add a little more water if too dry. Taste and season.
3. Make four indents in the simmering sauce with the back of a spoon and break an egg into each. Cover with a lid and gently simmer for 3-4 minutes or until the egg whites are set and the yolks still runny or cooked as desired. Add the cheese for the last 2 minutes.
4. Sprinkle over coriander and serve with toasted pita bread, if desired.
Variations: For meat lovers, add bacon, chorizo or spicy sausage with the capsicum.
Wine match: Rosé or Tempranillo.