Cooking time:
1 hour



  • 3 tbsp olive oil
  • 2 large onions, thinly sliced
  • 2 red peppers, cut into long slices
  • 2 green peppers, cut into long slices
  • 4 garlic cloves, finely chopped
  • ½ tsp cumin seeds
  • ½ tsp caraway seeds
  • ½ tsp cayenne pepper
  • 1 tbsp tomato or red pepper purée
  • 2 x 400g tins tomatoes
  • 1 small bunch fresh coriander, roughly chopped
  • 1 small bunch fresh parsley, roughly chopped
  • 8 free-range eggs
  • 85g/3oz feta, crumbled
  • 8 tbsp thick natural yoghurt or labneh
  • salt and freshly ground black pepper


  1. Heat the olive oil in a large, lidded frying pan.
  2. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened.
  3. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper.
  4. 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.
  5. 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.
  6. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs.
  7. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta.
  8. Serve with yogurt or labneh on the side.

Leave a Reply

Your email address will not be published.