August 23, 2018
Fresh Tomatoes, Breakfast, Dinner,
Lunch, Eggs, Fruit, Tomato, Vegetables, Peppers, Middle Eastern, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Vegetarian more
Add toRecipe Book
Add toShopping List
"From our weekday newspaper The West Australian. Times are estimated."
Combine the boiling water and saffron in a msall saucepan.
Heat oil in a large non-stick frying pan over medium heat and add the onion and garlic and cook, stirring often, for 6 to 7 minutes or until the onion softens and then add paprika, cinnamon, cumin and chilli and cook, stirring for 1 minutes.
Preheat oven to 190C (Fan-forced).
Add passata, water, tomatoes and capsicum to saffron water and bring to a simmer, over medium heat and then reduce to low and simmer uncovered for 15 to 20 minutes or until mixture thickens.
Evenly spoon sauce into 4 small (250ml/1 cup) oven-proof dishes and place on a baking tray.
Make and indent in the centre and crack an egg inside and sprinkle with pepper and bake for 10 to 15 minutes or until eggs are just set.
Top each dish with the yoghurt, dukkah and mint leaves and serve withtoasted Turkish bread on the side.
From traditional coffees to fancy tea and hot chocolates be sure to warm yourself up of...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
Everyone loves great chicken dishes and these recipes are no exception. Packed with...
Recipe Stories / Blog
Delete this. It's that time of day again. When the clock turns to a certain...
Every potato pancake recipe I know of has one simple ingredient. Yup......
Parmesan in meatballs? One word: brilliant. You know when you’ve been eating...