Ingredients

The following ingredients have 4 Servings
  • 3 tbsp olive oil
  • 2 large onions (chopped)
  • 2 red or yellow peppers (chopped)
  • 150 g button or closed cup mushrooms (sliced or halved)
  • ¼ tsp fine sea salt (or to taste)
  • freshly ground black pepper
  • 4 cloves garlic (medium to large) (minced or crushed)
  • 4 tbsp concentrated tomato puree ((tomato paste))
  • 2 tsp ground cumin powder (or to taste)
  • 2½ tsp smoked paprika (or to taste)
  • ¼ to ½ tsp crushed dried chilli flakes (or to taste)
  • 800 g tinned chopped tomatoes ((2 x standard 400g tins))
  • large handful rough-chopped fresh coriander ((cilantro))
  • large handful rough-chopped fresh parsley
  • 5 large eggs (hen or duck) (or 2 to 3 goose eggs)
  • 200 g feta cheese (crumbled)
  • additional fresh coriander and parsley to garnish

Instruction

  • Heat the oven to 190 C/375 F/Gas 5.
  • Heat the oil in a skillet (or alternative oven-proof shallow casserole) over a medium heat on the hob.
  • When hot, add the chopped onion and peppers to the pan and stir. Cook until the onion is softened (about 5 minutes), stirring occasionally.
  • Add the mushrooms and stir through, cooking for a further 3 to 4 minutes
  • Add the salt and a good grind of pepper, along with the crushed garlic, tomato puree, cumin, paprika and chilli flakes. Stir well and cook through for a further couple of minutes, stirring frequently to avoid burning, until the aromas become pungent and rich.
  • Add the tinned tomatoes and stir through thoroughly.
  • Add the chopped coriander and parsley, stir through and then bring the whole pan to a simmer, cooking gently for 5 to 6 minutes.
  • Taste and adjust seasoning as you wish.
  • Give a final stir through and then turn off the heat.
  • Depending on the number/size of eggs you are using, make a deepish well for each in the tomato sauce using the back of a spoon.
  • Crack the eggs one at a time and carefully drop into each well. With each egg addition, use the back of a spoon to raise the tomato border to contain the egg and prevent from spreading.
  • Once all the eggs have been added, place the whole pan carefully in the oven and bake for 10 to 16 minutes depending on the size of the eggs used (for large hens eggs, it will take about 13 minutes to bake). Watch carefully after the first 7 to 8 minutes as you do not want your eggs to overcook. When they are ready, the whites should be opaque and the yolks cooked, but still soft and runny in the centre.
  • Once cooked, remove immediately from the oven using a good set of oven gloves. The skillet will be incredibly hot and possibly quite heavy, so be very careful not to burn yourself. Place the pan on a sturdy heat-proof trivet and keep the oven gloves near the handle (it is very easy to forget that it is hot and inadvertently grab the handle).
  • Season the top with an extra grind of black pepper and sprinkle the feta over (you may wish to sprinkle half the amount and then place the rest in a small bowl to serve at the plate).
  • Garnish with additional coriander and parsley leaves.
  • Serve immediately with pitta or flat breads, crusty baguette or even baked or crushed potatoes, cous cous or quinoa.