Prep Time
10 Minutes
Cook Time
17 Minutes
Makes
3
Ingredients
-
1 packet Mission Plain Naan
-
2 tsp oil
-
1 small onion, diced
-
½ red capsicum, diced
-
¼ tsp salt
-
1 garlic clove, minced
-
1 tsp smoked paprika + extra for garnish
-
½ tsp cumin
-
1 tin whole peeled tomatoes
-
3 eggs
-
Handful of parsley, chopped (garnish)
-
¼ lemon zest (garnish)
-
Cracked pepper (garnish)
-
¼ cup feta (garnish)
Featured Product
Instructions
-
Step 1
Heat a shallow cast iron pan on high heat. Once hot add oil and wait for oil to heat up.
-
Step 2
Once the oil is hot, add onions, capsicum, garlic, and spices. Mix to combine well and cook for 5 minutes. Stirring regularly.
-
Step 3
Turn heat down to medium and add tinned tomatoes, crushing tomatoes with a wooden spoon as you mix. Cover with a lid and cook for 5-7 minutes.
-
Step 4
Remove the lid and stir the mixture. Reduce heat to medium-low. Using the wooden spoon, create a hole/space to crack an egg into. Repeat the steps for each egg.
-
Step 5
Once all eggs are in the pan, cover with a lid and cook for 4-5 minutes. The whites of the eggs should be settled and the yolks soft and runny.
-
Step 6
Remove pan from heat and garnish with paprika, cracked pepper, feta, parsley, and lemon zest.
-
Step 7
Serve with warm Mission Plain Naan