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Shared breakfast from North Africa, full of color and flavor.



  1. Over medium heat, heat oil in a heavy, non-stick frying pan with a base of about 24cm. Stirring often, add the onion and garlic. Cook for 3-4 mins until softened. Stir in cumin and paprika, and cook for one minute while stirring.
  2. Stir often and cook for 3-4 minutes until the capsicum is softened. Stir in the canned tomatoes and mini Roma tomatoes. Bring to a boil. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.
  3. Make four indentations into the tomato mixture. Crack one egg into each. Cover and cook on medium-low heat for 8-10 min or until the yolks are almost cooked or cooked according to your preference. Sprinkle with parsley. Serve with grilled toast.

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