Eggs poached in a spiced tomato and capsicum sauce, with Olé sriracha for a garlicky kick. One pan, big flavour.
Serves: 4 | Prep: 10 min | Cook: 25 min
Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 1 red capsicum, sliced
- 2 cloves garlic, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 × 400 g cans chopped tomatoes
- 2 tbsp The Flavorsmith Olé Sriracha, plus extra to serve
- 6 eggs
- 80 g feta, crumbled
- Fresh coriander or parsley and crusty bread
Method
- Heat the oil in a large deep pan. Cook the onion and capsicum 8 minutes until soft.
- Add the garlic, cumin and paprika for 1 minute.
- Add the tomatoes and Olé. Simmer 10 minutes until thick. Season.
- Make 6 wells and crack in the eggs. Cover and cook 5–7 minutes, until the whites are set and the yolks runny.
- Top with feta, herbs and extra Olé. Serve with bread.
Chef's tip: Cover the pan so the tops of the eggs steam and set evenly.