Serves: 4 Preparation: 1hr 30mins Cooking: 45 minutes
1 red pepper 1 yellow pepper 1 red onion 1 white onion 50ml olive oil 4 garlic cloves 1 tbsp each: paprika and cumin 4 x 450g tins of chopped tomatoes 1 small tin of tomato purée 500 ml veg stock 150ml white wine 1 heaped tbsp sugar Salt and pepper
8 eggs Handful of crumbled feta Half bunch of chopped parsley Zhoug (ingredients below) Roasted aubergine
2 cardamon pods 2 tomatoes 2 green chillies 1 shallot 1 garlic clove Olive oil Lemon juice Coriander
Slice all the vegetables thinly and heat the oil over a high heat in a large saucepan.
Add the onions and cook, stirring, until they begin to brown
Add the garlic and cook for another minute before adding both peppers and sweating for another 5 minutes.
Add the cumin and paprika and cook for another minute or 2 until it smells sweet.
Add all other ingredients, reduce to a low heat and cook for 45 minutes until it is rich and thick, stirring frequently to make sure it doesn’t catch the bottom of the pan.
Place the sauce in a frying pan with a touch of water over a high heat.
Make 8 wells in the sauce and drop your eggs into them. Cover with a lid until eggs are nicely poached.
For the zhoug: blitz all ingredients very well together in a blender.
Finish with all remaining garnish scattered over the top and drizzle the zhoug over the top. Serve immediately.