More often than not this classic North African dish (which is now also a classic of modern Israel thanks to the Tunisian Jews who settled there) is vegetarian and, much as I am happy to eat it that way, I prefer this spiced-up version containing lamb – although simply omit it if you prefer.
3 tbsp olive oil
½ tsp cumin seeds
½ tsp sesame seeds
2 onions, peeled and thinly sliced
2 red capsicums, deseeded and sliced
2 cloves garlic, peeled and chopped
¼ tsp paprika or cayenne pepper
150g minced lean lamb (optional)
6 ripe tomatoes, diced (or 1 x 400g tin chopped tomatoes and a little tomato paste)
50ml plain yoghurt
1 small handful picked parsley, mint and coriander
Ideally you want to serve this in the dish you cook it in, so a large frying pan with a lid is good. Heat up the pan and add the olive oil, cumin and sesame seeds.
Once they begin to sizzle, add the onions, capsicums, garlic and paprika or cayenne pepper. Sauté until the vegetables collapse, stirring frequently.
Add the mince (if using) and a little salt. Cook until the lamb crumbles, stirring all the time. Add the tomatoes and bring to a boil, then cook over moderate heat for 6–8 minutes, at which point much of the juice will have evaporated.
Make four impressions in the mixture and break an egg into each “hole’.
Spoon the yoghurt on, put a lid on the pan and cook until the eggs have begun to set, but still have runny yolks.
Scatter with the shredded herbs and serve immediately straight from the pan.
- This is an edited extract from Eating Well Everyday (Murdoch Books, $39.99) out now.