A perfect meal for breakfast, lunch, any time!

This variant is specifically for summer into autumn – with a focus on tomato and spice.

This dish is from Yottam Ottolenghi.

Ingredients

• 2 tbsp olive oil

• 2large red capsicums, finely chopped

• 4garlic cloves, finely chopped

• 2 tbsp harissa paste

• 2 tbsp tomato paste

• 1 tsp ground cumin

• salt and black pepper 


• 800 groughly chopped fresh tomatoes (or tinned)

• 4eggs

• 120 glabneh or thick plain yoghurt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Resting time: 2 minutes

1. Heat the olive oil in a large frying pan over medium heat and add the capsicum, garlic, harissa, tomato paste, cumin and ¾ tsp of salt.

2. Cook, stirring for 8 minutes, or until the capsicum has softened. Add the tomatoes, bring to a gentle simmer and cook for a further 10 minutes, or until you have a thick sauce. Season to taste.

3. Use a spoon to make 4 small dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8-10 minutes until the egg whites are set but the yolks are still runny.

4. Remove from the heat, leave a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yoghurt.

The Cook Up with Adam Liaw