Makes 4 servings
Prep 20 mins
Cook 15 mins
Ingredients
| · 2 Bell peppers, sliced | · Salt and pepper |
| · ½ small onion, sliced | · Two handfuls of cherry tomatoes, halved |
| · 2 tbsp extra-virgin olive oil | · 4 large eggs |
| · 1 tsp cumin seeds | · Handful of chopped fresh herbs of your choice – we like parsley and coriander but use what you like! |
| · 2 garlic cloves, crushed | · 8 tbsps Greek yoghurt |
| · 1 chilli, sliced |
Method
- In a large frying pan (ideally heavy-bottomed), heat the oil. Once warmed add the cumin, garlic, and chilli over medium-high until fragrant, about 1 minute.
- Add the sliced peppers and onion and season with salt and pepper and cook. Stir occasionally, until golden brown, for 5 – 6 minutes; then stir in cherry tomatoes and 150ml water.
- Bring mixture to a boil, then reduce heat and simmer, covered, until tomatoes burst and peppers are tender, about 10 minutes.
- Uncover and simmer until liquid has reduced slightly, for 3 to 4 minutes more.
- Make 4 indentations in mixture with the back of a spoon; crack in eggs. Season with salt and cover; cook until eggs are just set, 3 to 4 minutes.
- Remove from heat; sprinkle with fresh herbs and serve onto plates with a couple of tablespoons of yoghurt.
Enjoy!
*adapted from Martha Stewart – https://www.marthastewart.com/1554717/spicy-braised-peppers-and-eggs