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