250g Cherry Tomatoes
2 TBSP of Olive Oil
1 Pinch of Sugar
1 Onion (diced)
1 Red bell pepper
4 garlic cloves (minced)
1 TSP Tomato paste
2 TSP of Bāqa Camelēr Spice Co
1 Avocado (sliced)
10g of Parsley leaves, freshly chopped
Dollops of Greek Yogurt
Salt & Pepper to taste
Pinch of Bāqa by Camelēr Spice Co
Pinch of Chilli flakes or sliced fresh red chilli (optional)
- Heat oven to 200 C
- In an ovenproof dish place cherry tomato, 1 tsp of olive oil and a large pinch of salt and sugar. Stir and roast for 20 minutes. In a large sauté pan (a cast iron is ideal from brands such as Le Creuset or Netherton Foundry) over a medium heat, add olive oil. Once heated add onions, peppers and a pinch of salt and pepper. Cook for 5 minutes until the onions are soft and translucent. Add garlic and cook for a further 1 minute, then add the tomato paste and cook for 2 more minutes.
- Remove the tomatoes from the oven and add them to the pan along with avocados and Bāqa herb blend by Camelēr Spice Co. Stir gently, breaking down any whole tomatoes. Taste for seasoning, adding salt and pepper to taste.
- Create little crates with the back of a spoon and crack the eggs into each well. Cover the pan and cook for 5-8 minutes on a low to medium heat depending on how you like your eggs.
- Garnish with chopped parsley and dollops of Greek Yogurt or Feta. This is the kind of dish where there are no hard or fast rules. You can add a pinch of chilli flakes or thinly sliced fresh red chilli and another pinch of Bāqa. Maple syrup or honey can be a good alternative to sugar but be sure to taste as you go along and only add 1 tsp at a time. This scratch cooking dish is super resourceful, a great way to use up vegetables such as spinach, celery or other bell pepper colours.
- Serve with crusty bread such as sourdough.