Next this week I turned to the peppers. Peppers are one of those veg which sometimes seem to hang about in the bottom of the fridge until they are no longer looking their best. No more – this is one of our favourite Brunch recipes and is especially good for a bit of a hangover, although it is not essential.
In Israel they eat it for breakfast and specialist restaurants serve nothing else. Originally from North Africa it is best eaten with chunks of really good bread to soak up the sauce. The vegetables can be cooked beforehand but the eggs must be done last minute to get your exact preference of perfection. I like mine yoks runny but the whites firmly set. If you have a glut of fresh tomatoes, it is great for using those up too along with your peppers, but if you have none to hand then you can use tinned.
1 tbsp. olive oil
1 medium brown or white onion, peeled and sliced
1 clove garlic, minced
1 medium green or red bell pepper, sliced
2 cups ripe diced tomatoes, or 1 can (14 oz. each) good quality tinned tomato
1 fresh red chilli, finely chopped
1 tsp cumin
1 tsp smoked paprika
Pinch of sugar (optional, to taste)
Sea salt and freshly ground black pepper to taste
1/2 tbsp. fresh chopped coriander (optional, for garnish)
Heat a deep, large skillet or frying pan (one that can go in the oven) on a medium heat and the olive oil. Add chopped onion, sauté for a five minutes or until the onion begins to soften. (You can cover the pan to help it along.) Add garlic and continue to cook a minute more. Add the bell pepper, sauté for 5-7 minutes over medium until softened. Add spices and sugar, stir well. Add the tomatoes (if you are using tinned add ¼ tin of water too.) Stir and allow mixture to simmer over medium heat for 10 minutes till it starts to reduce. Meanwhile pre heat oven to 170⁰C. Taste the mixture. Add seasoning and more chilli if necessary. It should be fairly hot. Make little holes in the sauce and crack the eggs, one at a time into each one. Pop in the oven until eggs are just set and the sauce has reduced. Sprinkle with Coriander and serve with fresh bread or Pitta.