Prep time: 15 minutes
Cooking time: approx 20 minutes
2 Tbsp olive oil
1 brown onion, peeled and sliced
1 green & 1 red capsicum, seeds removed and roughly chopped
2 garlic cloves, peeled and finely chopped
1 tsp ground coriander
½ tsp sweet smoked paprika
1 tsp ground cumin
½ tsp chilli flakes (optional)
salt and pepper to taste
3 large tomatoes, cored and chopped
1 c tomato passata
1 tsp brown sugar
¼ c fresh parsley, roughly chopped
4 large eggs
¼ c fresh mint, roughly chopped
¼ c fresh coriander, roughly chopped
6 small pita breads, warmed
1 c plain yoghurt, spiked with a little lemon juice and mint
1. Heat oil in your Ironclad Legacy Pan over a medium heat. Add the onion, capsicum, garlic, spices and seasoning. Cook until the vegetables are tender, about 8-10 minutes.
2. Add the tomatoes, passata and sugar. Simmer until the tomato mixture begins to reduce. Add parsley and stir to combine.
3. Make 4 wells in the tomato sauce and carefully crack an egg into each. Reduce heat to low, cover the pan and cook until the egg whites are set, about 4-5 minutes. (You can cook longer depending on how you like your egg yolks.)
4. Uncover and toss over the mint and coriander. Serve immediately with pita breads and yoghurt.