Name: Eggs in a pan
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 500 gram vine tomatoes; 3 tablespoon extra virgin olive oil; 1 large onion, peeled and sliced; 1 clove garlic, crushed; 1 teaspoon ground cumin; 1/4 teaspoon allspice; 1 pinch ground cinnamon; 1 large red capsicum, deseeded, chopped; salt and freshly ground black pepper; 5 medium free-range eggs (size 6); 150 gram creamy feta; pomegranate molasses, for drizzling; 2 tablespoon coriander, chopped

Ingredients

500 gram vine tomatoes

3 tablespoon extra virgin olive oil

1 large onion, peeled and sliced

1 clove garlic, crushed

1 teaspoon ground cumin

1/4 teaspoon allspice

1 pinch ground cinnamon

1 large red capsicum, deseeded, chopped

salt and freshly ground black pepper

5 medium free-range eggs (size 6)

150 gram creamy feta

pomegranate molasses, for drizzling

2 tablespoon coriander, chopped

Method

1.Drop the tomatoes into a saucepan of gently boiling water, count to 15, then drain immediately and cool quickly in cold water. Remove the peel and chop the flesh.

2.Heat the oil in a large frying pan over medium heat. Add onion and garlic and cook for 3-4 minutes, until everything starts to sizzle. Lower the heat and cook gently until tender and just starting to turn golden.

3.Sprinkle in cumin, allspice and cinnamon. Add red pepper and tomatoes. Bring to a gentle bubble, then cook gently for 25 minutes, until reduced and pulpy, stirring often.

4.Season tomato mixture with 1/4 teaspoon salt and freshly ground black pepper to taste. Make 4-6 hollows in the tomato mixture and break in the eggs.

5.Cover pan with a lid and cook until the egg whites are nearly set. Drape feta on top and cover again until the whites are just cooked; the eggs will continue to cook while you dish them, so keep them nice and soft.

6.Drizzle with pomegranate molasses if using and scatter with coriander. Serve immediately in the dish.

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Ingredients

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