Serves: 4

Preparation: 1hr 30mins

Cooking: 45 minutes

Ingredients

1 red pepper

1 yellow pepper

1 red onion

1 white onion

50ml olive oil

4 garlic cloves

1 tbsp each: paprika and cumin

4 x 450g tins of chopped tomatoes

1 small tin of tomato purée

500 ml veg stock

150ml white wine

1 heaped tbsp sugar

Salt and pepper

Garnish

8 eggs

Handful of crumbled feta

Half bunch of chopped parsley

Zhoug (ingredients below)

Roasted aubergine

Zhoug

2 cardamon pods

2 tomatoes

2 green chillies

1 shallot

1 garlic clove

Olive oil

Lemon juice

Coriander

Method

● Slice all the vegetables thinly and heat the oil over a high heat in a large saucepan.

● Add the onions and cook, stirring, until they begin to brown

● Add the garlic and cook for another minute before adding both peppers and sweating for another 5 minutes.

● Add the cumin and paprika and cook for another minute or 2 until it smells sweet.

● Add all other ingredients, reduce to a low heat and cook for 45 minutes until it is rich and thick, stirring frequently to make sure it doesn't catch the bottom of the pan.

● Place the sauce in a frying pan with a touch of water over a high heat.

● Make 8 wells in the sauce and drop your eggs into them. Cover with a lid until eggs are nicely poached.

● For the zhoug: blitz all ingredients very well together in a blender.

● Finish with all remaining garnish scattered over the top and drizzle the zhoug over the top. Serve immediately.

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