Try an exotic brunch of spiced Turkish-style eggs. Using canned tomatoes and shop-bought flatbreads means less prep time on a leisurely morning
Ingredients
- 1 tbsp olive oil, for frying
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 bay leaf
- 1 red chilli, finely chopped (deseeded if you don't like it very hot)
- 1 tsp cumin seeds
- 1 tsp smoked paprika
- pinch cayenne pepper
- 1 red pepper, deseeded and sliced
- 400 g can chopped tomatoes
- 200 ml vegetable stock
- small handful coriander, half finely chopped
- 2 flatbreads, roughly 20cm diameter (Turkish pide are good)
- 2 eggs
- 100 g feta
Instructions
Heat the oil in a medium pan and fry the onions, garlic, bay leaf and chilli for 3 mins. Add the cumin, paprika and cayenne, season, then cook for a further 3 mins. Add the pepper and cook for 5 mins until it starts to soften.
Add the chopped tomatoes and stock, lower the heat and simmer for 20-25 mins until you have a thick ragu, then stir in the finely chopped coriander.
Heat oven to 180C/160C fan/gas 4. Lay each flatbread on a baking tray. Put half the vegetable mix in the centre of each and spread it out a bit, keeping at least an inch spare all the way around as a border. Make a small well in the centre and crack an egg on top of each flatbread. Crumble over the feta and put in the oven for 12-15 mins until the egg is set and the cheese melted slightly. Scatter over the remaining coriander and serve.