By Claire
Nutritional Info(100g)
- Peppers
- Peppers
- Red onion
- Aubergine
- Tomatoes
- Chilli
- Cumin
- Paprika
- Olive oil
- Eggs
- Black pepper
- Fresh coriander
- Pitta breads
Ingredients
- 2 red peppers, thinly sliced
- 2 yellow peppers, thinly sliced
- 1 red onion, thickly sliced
- 1 aubergine, sliced into 15mm/⅝in strips
- 800g/1lb12oz vine tomatoes, quartered
- 1 red chilli, roughly chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 4 free-range eggs
- sea salt and freshly ground black pepper
- handful fresh coriander, roughly chopped, to serve
- flatbreads or pitta breads, warmed, to serve
Method
-
Preheat the oven to 220C/200C Fan/Gas 7.
-
Place the peppers, onion, aubergine, tomatoes, chilli, spices and oil into a large roasting tin. Season with salt and pepper and stir until the vegetables are thoroughly coated in the oil and spices. Roast for 25 minutes.
-
Reduce the oven temperature to 180C/160C Fan/Gas 4.
-
Using a spatula or slotted spoon, place the roasted tomatoes into a bowl and squash until the consistency of a thick sauce, using a wooden spoon or potato masher. Stir back into the vegetable tin. Taste and adjust the seasoning.
-
Make four indentations in the vegetable mixture. using the back of a spoon. Crack an egg into each hole and scatter each with a little salt and pepper. Bake for 10 minutes, or until the eggs are just set or cooked to your liking.
-
Scatter with the coriander and serve immediately with the warmed flatbreads.
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