Follow these steps for perfect results
Sugar
Red Bell pepper (Capsicum)
finely chopped
Coriander (Dhania) Leaves
Pickled Jalapenos
finely chopped
Garlic
grated
Cumin powder (Jeera)
roasted
Red Chilli powder
roasted
Onion
finely chopped
Extra Virgin Olive Oil
Salt
to taste
Pepper
to taste
Feta Cheese
Spinach
roughly chopped
Bay leaf
Homemade tomato puree
Tomatoes
blanched and roughly chopped
Eggs
whole
Prepare all ingredients: Chop vegetables, grate garlic, blanch and chop tomatoes.
Preheat oven to 180°C (350°F).
Heat olive oil in a cast iron pan over medium heat.
Add onions, garlic, and red bell peppers to the pan and sauté until softened.
Incorporate jalapenos and spinach; cook until spinach wilts.
Stir in tomato puree, chopped tomatoes, bay leaf, salt, sugar, red chili powder/paprika, and cumin powder.
Simmer for 5-10 minutes until the tomato sauce slightly thickens.
Stir in feta cheese and adjust seasonings.
Crack eggs into the tomato mixture, spacing them evenly.
Bake in the oven until the eggs are set and cooked from the top (5-7 minutes).
Remove from the oven and garnish with chopped coriander leaves.
Serve hot with whole grains and bread.
Expert advice for the best results
Use high-quality feta cheese for the best flavor.
Adjust the amount of chili powder to your spice preference.
Do not overcook the eggs; they should be slightly runny.
Everything you need to know before you start
15 mins
The tomato sauce can be made a day ahead.
Serve in the cast iron pan, topped with fresh coriander.
Serve with warm pita bread or crusty bread for dipping.
Serve alongside a green salad.
Complements the spice and acidity.
A refreshing contrast to the richness.
Discover the story behind this recipe
A popular breakfast and brunch dish in many cultures.