This classic Middle-Eastern brekkie dish is made with rice for extra substance. A spicy, hearty and warming breakfast.
- Serves: 8-10 |
- Difficulty: moderate
- Prep Time : 40 mins |
- Cook Time : 20 mins
2 red peppers, sliced into quarters
1 large onion, diced
2 Tbsp (30 ml) harissa paste
1 Tbsp (15 ml) tomato paste
2 anchovy fillets, finely chopped
2 garlic cloves, finely chopped
1 tsp (5 ml) paprika
1 tsp (5 ml) ground cumin
½ tsp (2,5 ml) cinnamon
2 tins of whole peeled tomatoes, crushed
½ C (125 ml) water
1-2 Tbsp (15-30 ml) brown sugar
sea salt and freshly ground pepper
5 large free-range eggs
1 C (250 ml) Allsome rice, cooked according to the packet instructions
1 avocado, sliced and fanned
a handful of fresh coriander, chopped
slices of sourdough, toasted
To grill the peppers set the oven to grill. Place the sliced peppers skin side up on a foil-lined baking tray. Place the tray into the oven directly under the grill as close as possible. Char the peppers until the skin is black.
Remove the peppers from the oven and pop them into a plastic bag and seal the bag. Let the peppers steam for 10 minutes then peel off and discard the charred skin. Slice the charred peppers into strips and set aside.
In a small bowl mix the harissa paste, tomato paste, anchovies, garlic, paprika, cumin and cinnamon until combined.
Place a large oven-safe frying pan over medium heat; heat a splash of oil and fry the onions until translucent. Add the spice paste mix to the pan and fry for 2 minutes while stirring constantly.
Add the crushed tomatoes, water and sugar and stir well to combine. Bring to a simmer then turn down the heat and simmer for 10 minutes. Season to taste.
Preheat the oven to 180 C.
Mix the cooked rice and charred peppers into the tomato mixture. Use a spoon and create little pockets for your eggs then gently crack the eggs in. Place the pan into the oven and bake for 8-10 minutes or until the whites of the eggs have set but the yolks are still runny.
Remove the pan from the oven and garnish with feta, coriander and sliced avo and serve with toasted sourdough.