What’s great about it:
Originating from Israeli, this breakfast provides a hearty, spicy and veggie packed start to the day. Enjoy as is or leave out the egg and portion for an easy, convenient meal for those busy days.
Serves 3 | Prep time 10 minutes | Cook time 35 minutes
2-3 tablespoons olive oil
1 large onion, thinly sliced
3 red capsicums, cut into 1.5cm squares
3 cloves garlic, finely chopped
1 1/2 teaspoons ground cumin
1 teaspoon oregano, fresh
1/2 cup kidney beans/chickpeas
1-2 teaspoons harissa
6 very ripe Roma tomatoes, rough chopped
A pinch of salt
1/2 cup parsley, freshly chopped
HEAT oil in a frypan and sauté the onion until it is transparent.
ADD capsicum, garlic, cumin, and oregano to the pan.
COOK on a medium heat for 5 minutes.
ADD all the other ingredients except the eggs and continue cooking for another 20 minutes.
PLACE a lid on the pan if the mixture evaporates too much liquid.
MAKE 4 indentations in the mixture with the back of a spoon and break an egg in each space.
COOK gently for about 10 minutes until the whites are set but yolks are still soft.
SPRINKLE fresh parsley over the top and serve immediately with crusty bread.
Recipe courtesy of: Alison Alexander, Moggill Branch
Filed under: baking, tomato, beans, breakfast