A delicious Middle Eastern-inspired savoury breakfast or brunch.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- Olive oil
- 6 cloves garlic, peeled and minced
- 6 shallots, peeled and thinly sliced
- 3x 400g tinned cherry tomatoes
- 1 small red pepper, chopped
- 1 small yellow pepper, chopped
- 2 tablespoons tomato paste
- 2 teaspoons sugar
- 4 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons dried oregano
- 2 teaspoons dried chilli flakes
- 6 free-range eggs
To serve:
- Coriander
- Pickled red onion
- Double cream plain yoghurt
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Method
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1Preheat the barbecue to medium heat and place the Le Creuset Outdoor BBQ 28cm Utility Pan directly onto the grill. Warm a generous drizzle of olive oil.
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2Add the garlic and shallots and sauté, stirring often until softened and lightly caramelised. Add the red and yellow peppers and continue cooking until they begin to soften.
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3Stir in the tomato paste, sugar, smoked paprika, ground cumin, ground coriander, dried oregano, and chilli flakes, cooking until the spices release their aroma. Pour in the tinned cherry tomatoes and a half a tin of water. Season with salt and pepper and bring the mixture to a steady simmer. Close the barbecue lid and allow the sauce to thicken and the flavours to blend, stirring occasionally.
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4Create small wells in the sauce and gently crack an egg into each one. Close the barbecue lid and cook until the egg whites are just set and the yolks remain slightly runny, rotating the pan as needed for even cooking. Season the eggs.
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5Remove from the heat and finish with a drizzle of olive oil or a sprinkle of fresh coriander, pickled onions, and a dollop of plain yoghurt. Serve straight from the Le Creuset Outdoor BBQ 28cm Utility Pan with toasted ciabatta.
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6
The base sauce can be made up to 2 days in advance and then reheated.
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