Ingredients

• 6 eggs
• 3 Tbsp olive oil
• 2 garlic cloves, peeled and finely chopped
• 1 red onion, sliced
• 1 capsicum, sliced (red, green, yellow or orange or a mixture)
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 Tbsp tomato purée/paste
• 1 tin chopped tomatoes
• fresh coriander, chopped
• fresh flat leaf parsley, chopped
• salt and freshly ground black pepper
• feta, crumbled
• labneh or thick Greek yoghurt
• za’atar

Directions

• Heat the olive oil in a large frypan. Add the onions and capsicums. Cook over medium heat until just softened. Season with salt and pepper.
• Add the garlic and cook for 2 minutes then add the dry spices.
• Stir in the tomato paste/purée and cook for a few minutes.
• Add the chopped tomatoes and simmer for 10-15 minutes until the liquid has reduced and the sauce is thick. Add a little water if too dry, and a little sugar if required.
• Stir in the coriander, parsley and za’atar.
• Make wells in the sauce with the back of a spoon. Break an egg into a cup and gently place into a well. Repeat with the remaining eggs.
• Cook for 5-8 minutes until the whites are set but the yolks are still slightly runny.
• Top with some crumbled feta and serve with labneh or thick Greek yoghurt. Garnish with some chopped parsley.

Serve with crusty bread to mop up the egg yolks and tomato sauce.
Add harissa for extra flavour or cayenne for extra heat.