This dish of baked eggs combines spicy tomatoes to give the dish a real punch of flavour whilst the peppers provide a slightly crunchier texture. The eggs offer protein as well as deliciously soft, oozing yolk – making it the perfect breakfast, lunch or dinner! I love the Middle Eastern taste you get from the zaatar herbs, which is a blend of herbs including sesame seeds, thyme, coriander and sumac – a single teaspoon completely elevates the flavour!
Whilst Israelis traditionally serve it with a loaf of challah or pita bread, I love it with warm crusty rye sourdough that can be dipped into a homemade guacamole or hummus or babaganoush (aubergine dip) on the side. It’s a vegetarian one-skillet meal that is straightforward to make, very healthy and extremely versatile – if you’re missing any spices or other ingredients, feel free to play around with whatever you have at home.
- 1 tbsp olive oil
- 1 small onion, diced
- 1 red pepper, finely chopped
- 1 clove of garlic, finely chopped
- 1 tbsp zaatar
- 1/2 tsp cayenne powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tin (600g) chopped tomatoes
- 4 eggs
- Handful of fresh coriander, finely chopped
- Salt and pepper, to taste
- To serve: bread/crackers and hummus
- Heat the oil in an oven-proof stainless steel skillet, on the stovetop.
- Sweat the onion and garlic in the olive oil.
- When the onion is translucent, add the pepper and fry for 3 minutes.
- Add the zaatar, spices and tomatoes and let simmer for 5 minutes.
- Stir most of the coriander (save a little to sprinkle on top).
- Use a spoon to poke four holes in the sauce, and crack an egg in each one.
- Cover the skillet and let the sauce simmer around the eggs until the whites are cooked but the yolks are still runny.
- Remove from the heat, garnish with coriander and serve hot in the pan with hummus or babaganoush on the side.
If you make this recipe, don’t forget to tag me on Instagram @elibrechernutrition – I LOVE seeing all your creations!