I’ve come across this recipe a few times within just a few days and it only felt right to give it a go. It’s a Middle-Eastern dish, a perfect alternative for breakfast scrambled eggs. It’s super simple to make and if you like strongly seasoned, warming recipes – this one’s just for you. Especially for those cold winter days, when it’s so hard to make yourself leave the comfort of your warm and cosy bed.
For 1 serving (or 2, if you’re only moderately hungry 😉 ) you’ll need:
- 200g tomato puree
- 1 tomato
- 1/2 small red bell pepper
- 1 small onion
- 2 eggs
- 2 garlic cloves
- a few little pieces of feta cheese – optional
- seasoning: salt, pepper, cumin, coriander, paprika, cayenne pepper, chili, italian herbs (oregano, basil)
- oil for frying – I use coconut oil
Dice the onion, garlic, tomato and pepper. Heat up the oil on a pan; throw in the chopped vegetables and fry until the onion has turned golden. Add tomato puree and cook on low heat, covered, until the pepper has softened. Season to taste. Make 2 small openings in the sauce and pour in the eggs. Sprinkle with feta cheese. Cover with a lid and cook until the whites have set.
Serve with fresh bread.