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Serves: 2
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.

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The Legacy Pan - 28cm The Legacy Pan - 28cm
The Legacy Pan - 28cm
The last pan you'll ever buy. The Ironclad Legacy Pan is the original cast iron skillet made in Australia. Many have followed, but none match the craft and material quality of The Legacy Pan. Every Legacy is handmade using the highest grade of recycled iron and can...

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