Prep Time: 5 mins | Cook time: 20 mins| Total time: 25 mins
Course: Breakfast / Main | Servings: 3
Difficulty level: Easy
- 3 tablespoons (45ml) extra-virgin olive oil, plus more for drizzling
- 1 medium onion, thinly sliced
- 1 large red bell pepper, stems, seeds, and ribs removed, thinly sliced
- 1 fresh green chilli, stems, seeds, and ribs removed, finely chopped
- 2 to 3 cloves garlic, finely chopped
- 1 tsp red chilli powder, medium spicy
- 2 teaspoons roasted, ground cumin seeds
- 600g tomatoes, cubed
- Salt and freshly ground black pepper
- Large handful coriander, finely chopped
- 6 large eggs
- Sliced black olives and feta cheese for serving (optional)
- Toasted, buttered bread for serving (or try our Afghani Pyaazi Fateer)
- Heat olive oil in a large, flat bottomed sauté pan over high heat until shimmering. Add onion, red bell pepper, and chilli and spread into an even layer. Cook, without stirring, until vegetables on the bottom are browned, about 2-3 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 2 minutes. Add garlic, chilli powder and cumin and cook, stirring, about 30 seconds. Add tomatoes and stir to combine.
- Reduce heat, cover the pan and simmer for 12-15 minutes until tomatoes are cooked through
- Stir in half of coriander. Season according to taste with salt and pepper.
- Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it, taking care not to break the yolk. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go.
- Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are cooked and yolks are slightly set but still runny, 2-3 minutes.
- Sprinkle with remaining coriander, along with any of the optional toppings. Serve immediately with lightly toasted buttered bread / Fateer.