INGREDIENTS:
1/2 Tsp Caraway Seeds
1/2 Tsp Cayenne Pepper
1/2 Tsp Cumin Seeds
8 Free Range Eggs
85G / 3oz Feta, Crumbled
1 Small Bunch Fresh Coriander, Roughly Chopped
1 Small Bunch Fresh Parsley, Roughly Chopped
4 Garlic Cloves, Finely Chopped
2 Green Peppers, Cut into Long Slices
3 Tbsp Olive Oil
2 Large Onions, Thinly Slices
2 Red Peppers, Cut into Long Slices
Salt and Freshly Ground Black Pepper
2 x 400G Tins Tomatoes
1 Tsp Tomato or Red Pepper Puree
8 Tbsp Thick Natural Yoghurt
METHOD:
1. Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
2. Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
3. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yogurt or labneh on the side