INGREDIENTS:

• 15ml (1 tbsp) olive oil
• 1 onion, chopped
• 2 cloves garlic, crushed
• 1 jalapeno chilli, seeded and sliced
• 2 red peppers, seeded and chopped
• 8 plum tomatoes, roughly chopped
• 1 x 400g can peeled whole tomatoes
• 2.5ml ( tsp) cayenne pepper
• 5ml (1 tsp) paprika
• 5ml (1 tsp) ground turmeric
• 5ml (1 tsp) sugar
• 250ml (1 cup) vegetable stock
• Salt and black pepper, to taste
• 6 extra-large eggs
• Za'atar spice, to serve
• Pita bread, to serve

METHOD:

Heat the oil in a large pan and fry the onion until soft. Add the garlic, chilli and peppers and fry till soft. Add the tomatoes, reduce the heat and simmer for 5-10 minutes. Add the cayenne pepper, paprika, turmeric and sugar. Add the stock and bring to the boil, then reduce heat and cook till thickened, stirring occasionally. Season. Gently crack the eggs into the pan without breaking the yolks (best done in a cup first). Simmer until the eggs are cooked to your liking. Sprinkle with za'atar and serve with pita bread.

Serves 6