March 05, 2018
Breakfast, Dinner, Main Dish,
Eggs, Vegetables, Onions, Peppers, Pantry/Shelf, Quick Meals, Brunch, Stove Top, Vegetarian, Canned Tomatoes more
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"From Recipe+ August '17."
Preheat oven to 230C/210C fan forced.
Heat oil in a 22cm (top measurement) ovenproof frying pan over moderate heat and add capsicum, onion, garlic and cumin and cook and stir for 2 minutes or until onion is soft and then add tomatoes and bring to a simmer.
Using a spoon and working quickly form 4 wells in the sauce spaced evenly around the pan and crack an egg into each.
Bake for 7 minutes (for soft yolks) or until eggs are cooked to your liking.
Top with fetta and sprinkle with coriander and sumac and serve with flatbread.
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Pat another of your egg recipes that I have enjoyed. I did two things differently - I could not find Sumac so I googled for a sub and Lemon Pepper was named. I used that. Also I have quite a few tomatoes frozen so instead of a can of crushed tomatoes I used 10 frozen grape tomatoes. The oven time was perfect (450F) for 7 minutes and the yolks were still soft. Wonderful combination for flavours. I'll be making this recipe again.