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Tomato & Capsicum Pan Eggs

SERVES: 4 • TOTAL TIME: 1 HOUR

Ingredients:

  • 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

Directions:

  1. 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.

  2. 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.

  3. 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).

  4. Sprinkle with parsley, drizzle with extra virgin olive oil and serve with char-grilled sourdough bread.

This recipe is courtesy of Sydney Markets.

Download Recipe Here:


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