There are literally hundreds of different variations of this recipe throughout Turkey, Northern Africa, the Middle East and Spain. Each having a unique twist and slight variation to make it their own. A really simple recipe that can easily be adapted to suit your tastes.
This dish would normally be served as breakfast with a nice bit of crusty bread to dunk into the tomatoes and eggs. But works well anytime of the day. I added chorizo to the dish just to give it a bit more substance. Make sure you keep an eye on the eggs as I slightly overcooked mine.
- 2 tbsp rapeseed oil
- half a red onion finely chopped
- 3 garlic cloves minced
- 160g chorizo
- 2 tins chopped tomatoes
- 1 tbsp smoked paprika
- 1 tsp harissa
- pinch of dried oregano
- 4 large eggs
- 50g feta
- bunch of finely chopped parsley
- Pre-heat the oven to 200c. In a large frying pan over a medium heat add the oil, then fry the onions for a few minutes until they start to soften. Next add the chorizo and cook for 5 minutes until it has released all its oils, then add the garlic and cook for a further minute.
- Once the garlic is a nice golden brown colour add both tins of tomatoes and combine, bring to the boil then reduce the heat and simmer for 10 minutes.
- Add paprika, harissa, dried oregano a little salt and pepper then taste, if it needs more seasoning add what you think it needs until you are happy.
- Once happy make four little holes in the tomato mixture and add the eggs. Place in the oven for 3-4 minutes or until the eggs are cooked but still runny in the middle.
- Sprinkle with feta and parsley and serve immediately with a couple of slices of sourdough.