A miracle cure for a hangover, this Israeli breakfast is packed with flavor. Designed to help clear out the fridge, feel free to change the peppers for courgette, aubergine, mushrooms, or any combination you fancy. Although originally a breakfast, this dish makes for a great light lunch as well.
Prep Time: 10 minutes
Cook Time: 30 minutes
- 1 red onion, finely chopped
- 2 red bell pepper, chopped
- 3 cloves of garlic, finely chopped
- Cayenne pepper or hot chili pepper to taste
- 2 tsp paprika
- 1 tsp ground cumin
- 2 tsp tomato purée
- 1 tin of chopped tomatoes
- 1 tsp lemon juice
- 1 tsp sugar
- 4 eggs
- Heat some olive oil in a skillet or an oven proof pan and fry the onions on a medium heat until golden. Add the pepper and fry until soft.
- Add the garlic and fry for a couple of minutes longer before adding the cayenne or chili pepper, the paprika, the cumin, and the tomato purée. Stir well and add the chopped tomatoes. Simmer for 15 minutes, or until the sauce has reduced.
- After 15 minutes, add lemon juice and sugar and create 4 craters in the sauce. Crack an egg in each crater and place the skillet under a grill on medium heat. Grill until the eggs are cooked but still runny.
- Serve on toast, and garnish with fresh, chopped parsley and coriander.