Darling of Instagram brunch photos all over the world, this is one of chef and writer Yotam Ottolenghi’s great gifts to our cooking repertoires today. Made popular through his bestselling books, it really is a gem of a dish, healthy, filling, super quick and simple to make, superbly customisable - and cheap!
- 1-2 tablespoons olive oil
- 2 onions, chopped
- 1 medium red pepper, chopped
- 5-6 garlic cloves, crushed
- 1 jar Prunotto Tomatoes
- 1 jar Prunotto passata
- 1 tablespoons smoked paprika
- 1 teaspoon chopped chilli or harissa
- 1 tablespoon cumin seeds
- 1 teaspoon salt
- 1tub Mezze labneh or 200g natural yoghurt
- 4 eggs
- Fresh parsley and coriander for garnishing
Heat the olive oil in a deep frying pan or skillet. Fry the onions and cumin seeds for a minute or so, then add the red pepper, chilli and garlic and fry until soft and lightly browned.
Pour in the whole tomatoes, breaking them up slightly with a knife, then the passata. Season lightly, stir until all the ingredients are well mixed, cover and let simmer on a low heat for about 10 minutes, until softened.
If you are using eggs, with a spoon, make four little wells in the surface of the sauce. Crack an egg into each well and ‘tuck’ the egg whites in around the yolks using the hot tomatoes.
Cover and let simmer on a low heat until the egg whites are set but the yolks are still runny - about 5-8 more minutes.
Garnish with the labneh or yoghurt, fresh herbs and serve with some good Ardkeen bakery sourdough.