- 2 tablespoons olive oil
- 1 red or yellow Romano pepper – deseeded and thinly sliced
- 1 medium onion – finely chopped
- 2 garlic cloves – crushed
- 1 Jalapeño (medium-hot green) chilli – deseeded and finely chopped
- 1 teaspoon cumin seeds – lightly crushed
- 400g can chopped tomatoes
- A pinch of saffron strands
- 1 teaspoon harissa paste
- 4 medium free-range eggs
- 50g feta cheese – crumbled
- A small pinch paprika
- 1 small bundle coriander sprigs – roughly torn
- A few slices Jalapeño chilli – to garnish
- Salt and freshly ground black pepper
For the garlic yoghurt:
- 100g whole milk natural yoghurt
- 1 fat garlic clove – crushed
- 1 tablespoon extra-virgin olive oil
- Pitta bread or Turkish flatbread, to serve
Heat the oil in the shallow casserole. Add the Romano red pepper and cook for 3 minutes until it begins to soften.
Stir in the onion, garlic, green chilli and cumin seeds, cover with the lid, and cook over a low heat for 10 minutes until everything is soft.
Uncover the casserole and stir in the tomatoes, saffron and harissa paste. Simmer gently for 20-30 minutes until the sauce has reduced and thickened nicely, and is not watery. Season to taste with salt and pepper.
Make 4 shallow dips in the tomato mixture. Break one of the eggs into each dip and season them lightly. Cover with the lid and simmer gently for 8-10 minutes until the whites are set but the yolks are still slightly runny.
Meanwhile, mix the yogurt, garlic and olive oil together with a pinch of salt to taste.
Uncover the eggs and sprinkle with the feta cheese, paprika, coriander sprigs and chilli slices. Serve with the pita bread or Turkish flatbreads.