A middle eastern dish that I lived on during my days in Saudi Arabia. Most commonly eaten for breakfast/brunch, but can be eaten any time of day. It’s bright, spicy notes put a fire in the belly!
You can add chorizo to the sauce instead of beans, serve with avocado or rocket on top… get creative!
- 1 tbsp olive oil
- 1/2 red onion diced
- 2 cloves garlic chopped finely
- 1 red pepper chopped
- 1/2 large zucchini diced
- 1/2 cup tinned cannellini beans
- 2 tomatoes diced
- 2 tbsp tomato paste
- pinch sea salt
- 1 tsp ground cumin
- chilli flakes *to taste
- 4 free range eggs
- sautéed kale
- fresh parsley chopped
Heat olive oil in a frypan/cast iron pan over a medium heat. Add diced onion and sauté for 10 mins.
Add garlic, red pepper, zucchini and beans and continue to cook for around 5 mins.
Add diced tomatoes, tomato paste, sea salt, cumin and chilli flakes.
Cook until the sauce slightly reduces.
Crack the eggs carefully on top of the sauce.
Cover and cook for 10 mins, or until the eggs are cooked. I prefer mine still runny!
Serve with sautéed kale and scatter with chopped parsley.