This fabulous Middle Eastern dish features poached eggs in a tomato based sauce. It is vegetarian and gluten free and can be prepared in minutes on the stove for a healthy, wholesome meal. Who says it is only for breakfast?!
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small red onion finely chopped
- 2 garlic cloves finely minced
- 1 capsicum, chopped into cubes
- 1 tsp paprika ½ tsp cumin
- 2 cans of chickpeas, drained and rinsed
- 2 cans chopped tomatoes
- 5 large free-range eggs
- Sea salt and freshly-cracked black pepper
Method
- Heat a large pan over medium heat and add the olive oil
- Saute the onion and capsicum, and cook without stirring for 4-5 min, until softened and gently browned
- Add garlic, paprika and cumin and cook, stirring, until fragrant, about 30 seconds
- Add tomatoes and stir to combine
- Reduce heat to a gentle simmer and cook for about 8 minutes, adding chickpeas halfway through
- Season to taste with salt and pepper
- With the help of a spoon, make a well near the edge of the pan and break an egg directly into it
- Repeat with the remaining eggs, then season them with salt and pepper to taste
- Place lid on the pan and cook for approximately 6-8 minutes, until the eggs are cooked through and the yolks are still runny
- Remove from heat and serve with crusty bread
- Enjoy!
Recommended Bessemer Cookware?
For this recipe, we recommend you use the Bessemer Multi Frypan 32CM as featured in this recipe for best results!