This Israeli brunch classic is a real bestseller at Fego Banstead. In fact, it’s so popular we serve it all day – from breakfast right through to dinner. Ours is made in big batches but we’ve adapted the recipe so you can try it at home.
Serves 2 – you’ll need a medium-sized frying pan with a lid
- 2 tbsp olive oil
- 1 medium white onion, chopped
- ½ red pepper, cut into julienne strips
- 1 garlic clove, minced
- 1 tsp grated ginger
- 1 tsp tomato purée
- 1/2 tsp sweet paprika
- 2 tsp caster sugar
- 1 pinch cinnamon
- 1 (400g) tin of chopped tomatoes
- Salt, pepper and chilli flakes – to taste
- 4 free range eggs
- 2 tbsp tahini
- 1 tbsp chopped flat-leaf parsley
- Sourdough toast, grilled aubergine and diced feta cheese to serve (optional)
Warm the olive oil in the frying pan, add the onion and red peppers and cook on a medium heat until soft.
Add the garlic, ginger, cinnamon and paprika and cook for another minute, then pour in the tomatoes, add the tomato purée and bring to the boil.
Simmer gently for 15 minutes, then season with salt and pepper.
Taste the sauce to make sure you’re happy with the seasoning
Use a wooden spoon to make four little wells in the sauce and crack an egg into each one.
Cover and simmer for another few minutes (exact times will depend on the size of your eggs) until the whites of the eggs are just set but the yolks are still runny.
Drizzle the finished dish with tahini and sprinkle the parsley and a small pinch of chilli flakes and salt over the top.
Serve with toasted sourdough for dunking.
If you’ve cooked this before and feel like a change, top with some grilled aubergine, diced feta cheese and a drizzle of olive oil.