Serves 1
Directions
- 1Dice the bell pepper.
- 2Drizzle olive oil into a hot cast iron pan.
- 3Add the diced bell peppers to the pan.
- 4In a mortar and pestle, crush garlic with salt until it forms a paste.
- 5Add the garlic paste to the pan with the peppers.
- 6Add tomato paste to the pan and cook down for a couple of minutes.
- 7Season with Ottoman spice (or paprika, chili powder, cumin, and oregano).
- 8Add lots of chopped tomatoes to the pan.
- 9Add a hefty pinch of salt and optionally some sugar.
- 10Splash in a little water and cover the pan.
- 11Cook until the tomatoes have a jammy-like consistency.
- 12Crack eggs into a bowl.
- 13Make tiny wells in the tomato mixture in the pan.
- 14Carefully drop the eggs into the wells.
- 15Cover and cook for a few minutes.
- 16Hit it with a little bit of parsley.
- 17Add some shredded cheese.
- 18Scoop it up with some pita bread and enjoy.
Ingredients
- Bell pepper
- Olive oil
- Garlic
- Salt
- Tomato paste
- Ottoman spice
- Paprika
- Chili powder
- Cumin
- Oregano
- Tomatoes
- Sugar
- Water
- Eggs
- Parsley
- Cheese
- Pita bread
Equipment
PanCutting boardKnifeMortar and pestleWooden spoonBowl
Tips
- The runniness of the yolk is your choice.
- Elevate the dish with cheese.
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