Serves6-8 Prepare15 Mins Cooks15 Mins


  • 1/2 Tsp Caraway Seeds
  • 1/2 Tsp Cayenne Pepper
  • 1/2 Tsp Cumin Seeds
  • 8 Free Range Eggs
  • 85G / 3oz Feta, Crumbled
  • 1 Small Bunch Fresh Coriander, Roughly Chopped
  • 1 Small Bunch Fresh Parsley, Roughly Chopped
  • 4 Garlic Cloves, Finely Chopped
  • 2 Green Peppers, Cut into Long Slices
  • 3 Tbsp Olive Oil
  • 2 Large Onions, Thinly Slices
  • 2 Red Peppers, Cut into Long Slices
  • Salt and Freshly Ground Black Pepper
  • 2 x 400G Tins Tomatoes
  • 1 Tsp Tomato or Red Pepper Puree
  • 8 Tbsp Thick Natural Yoghurt



1. Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.

2. Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.

3. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yogurt or labneh on the side

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