Ingredients

• 200g Plum or cherry tomatoes diced
• Half tin of peeled plum tomatoes
• 1 Large red onion diced
• 3 Cloves of garlic grated
• 1 Green chilli diced
• Bell pepper sliced
• 1-2 Eggs per person
• 1tbsp Balsamic vinegar
• Salt and pepper
• 2tsp Sumac
• 1tbsp Za’atar
• 1tbsp Paprika
• Handful fresh parsley chopped
• Pomegranate seeds

You could also add fetta over the top and serve with a flatbread or toast!

Method

1. Preheat oven to 180°C.
2. Heat a little oil in a cast iron skillet or Dutch oven. Add the onion and chilli to the pot along with a pinch of salt. Once the onions begin to look translucent add the balsamic vinegar and garlic. Cook for 1 minute then add a splash of water.
3. Add the paprika, sumac and za’atar to the pot along with the tinned tomatoes and diced tomatoes. Add 2 tbsp of water, cover with a lid and simmer on medium heat for 5 minutes. Add your bell pepper and simmer for 5 more minutes.
4. Uncover and create two pits in the sauce. Crack each egg into one of these pits, sprinkle some za’atar and pepper over the eggs, cover and place in the oven for 5-7 minutes or until the eggs are cooked.
5. Remove from the oven, serve into bowls and sprinkle with parsley and pomegranate seeds.