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  • 2 tablespoons olive oil
  • 1 medium sized red onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 red pepper (capsicum), finely chopped
  • 2 x 400g cans chopped tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground paprika
  • pinch of chilli powder
  • pinch of sugar
  • 5-6 Henergy Cage-Free eggs
  • coriander leaves to garnish
  • toasted pita bread


  1. Preheat the oven to 180 C. Heat oil in a large frying pan (one that can be transferred to the oven), add the onion, garlic and red pepper and cook until onion is tender.
  2. Add the tomatoes to the pan along with the spices, salt and pepper to taste and simmer until the tomatoes are thick and saucy.
  3. Lift the pan from the heat and using a spoon make an indent for each egg. Break the eggs into each cavity and then transfer the pan to the oven.
  4. Cook until egg whites are set.
  5. Sprinkle with coriander leaves and serve with toasted pita bread to mop up juices.

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