Created by ImPat on August 23, 2018
Step 1: Combine the boiling water and saffron in a msall saucepan.
Step 2: 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.
Step 3: Preheat oven to 190C (Fan-forced).
Step 4: 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.
Step 5: Evenly spoon sauce into 4 small (250ml/1 cup) oven-proof dishes and place on a baking tray.
Step 6: 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.
Step 7: Top each dish with the yoghurt, dukkah and mint leaves and serve withtoasted Turkish bread on the side.