More often than not, this classic North African dish (which is now also a classic of modern Israel thanks to the Tunisian Jews who settled there) is vegetarian and, much as I am happy to eat it that way, I prefer this spiced up version containing lamb — although simply omit it if you prefer.
Ingredients
| 3 Tbsp | Olive oil |
| ¼ tsp | Cumin seeds |
| ½ tsp | Sesame seeds |
| 2 | Onions, peeled and thinly sliced |
| 2 | Red capsicums, deseeded and sliced |
| 2 | Garlic cloves, peeled and chopped |
| ¼ tsp | Paprika, or cayenne pepper |
| 150 g | Lean lamb, minced (optional) (Main) |
| 6 | Ripe tomatoes, diced (or 1 x 400g tin chopped tomatoes and a little tomato pasta) (Main) |
| 4 | Eggs (Main) |
| 50 ml | Plain yoghurt |
| 1 small handful | Parsley, mint and coriander |
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Directions
- Ideally you want to serve this in the dish you cook it in, so a large frying pan with a lid is good. Heat up the pan and add the olive oil, cumin and sesame seeds.
- Once they begin to sizzle, add the onions, capsicums, garlic and paprika or cayenne pepper. Saute until the vegetables collapse, stirring frequently.
- Add the mince (if using) and a little salt. Cook until the lamb crumbles, stirring all the time.
- Add the tomatoes and bring to a boil, then cook over moderate heat for 6–8 minutes, at which point much of the juice will have evaporated.
- Make four impressions in the mixture and break an egg into each "hole".
- Spoon on the yoghurt, put a lid on the pan and cook until the eggs have begun to set, but still have runny yolks.
- Scatter with the shredded herbs and serve immediately, straight from the pan.
This recipe is from Peter Gordon's new book 'Eating Well Everyday'.