Tomato & Capsicum Pan Eggs
TOTAL TIME: 1 HOUR
2 tbsp olive oil
1 small brown onion, finely chopped
3 garlic cloves, finely chopped
1 tsp sumac
1 tsp ground cumin
1 small red capsicum, deseeded and cut into 1cm dice
750 g ripe Roma (egg) tomatoes, chopped
½ tsp caster sugar
4 free-range eggs
¼ cup flat-leaf parsley leaves, chopped
Extra virgin olive oil, to serve
Grilled sourdough bread, to serve
Heat oil in a medium (about 25cm base) non-stick heavy-based frying pan over medium heat. Add onion, garlic, sumac, cumin and capsicum and cook, stirring often, for 4 to 5 minutes until onion is tender.
Add tomatoes and sprinkle with sugar. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, for 25 to 30 minutes until thick. Season with salt and pepper to taste.
Make 4 small indentations in the tomato mixture and crack an egg into each. Cover and cook for 5 to 7 minutes until yolks are just set (or cooked to your liking).
Sprinkle with parsley, drizzle with extra virgin olive oil and serve with char-grilled sourdough bread.