Ingredients

  • 1 tbsp olive oil (or other cooking oil)
  • 1 onion, finely sliced
  • 1 sachet Freja's Instant Chicken Bone Broth
  • 3-4 garlic cloves, minced
  • 5-6 mini sweet peppers, diced
  • 3-4 vine tomatoes, chopped into quarters
  • 1 tin chopped tomatoes (400 g)
  • 1-2 tsp harissa paste (adjust for heat)
  • ½ tsp chilli flakes (optional, for extra spice)
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • Salt & black pepper, to taste
  • 4-5 eggs
  • Small handful fresh coriander, chopped
  • Feta cheese, crumbled (to taste)

 

Method

  1. Heat olive oil in a large frying pan over medium heat and add the sliced onion and cook for 5–7 minutes until soft and golden.
  2. Stir in minced garlic and diced mini sweet peppers; cook for another 2–3 minutes.
  3. Add chopped vine tomatoes and cook for about 5 minutes until they start to break down.
  4. Stir in harissa paste, chilli flakes (if using), smoked paprika, cumin, salt, and black pepper.
  5. Pour in the tin of chopped tomatoes and add the sachet of bone broth and mix well. 
  6. Simmer gently for 10–15 minutes, stirring occasionally, until the sauce thickens.
  7. Make small wells in the sauce and crack in the eggs.
  8. Cover the pan and cook for 5–8 minutes, until the egg whites are set and yolks are cooked to your liking.
  9. Sprinkle with chopped coriander and crumbled feta.
  10. Serve hot on sourdough, or flatbread for dipping.