We first came across this recipe in Ottolenghi’s Jerusalem cook book and it quickly became a firm brunch favourite. We cook it with a few variations, often resulting from what happens to be in our fridge at the time: with chorizo, goats cheese, halloumi, creme fraiche in place of yoghurt. This is the version that we cooked today, adding in preserved lemon as we had an open jar. It gave it a delicious tang and freshness.
- Heat the oil in a large saute pan and gently roast the cumin seeds and powder. Add the garlic, harissa and tomato puree and mix well.
- Soften the chopped peppers in the spices for about 8 minutes. Add the tomatoes and preserved lemon (if you have preserved lemons handy, though it's still delicious without) and warm through for 5 minutes.
- Make four wells in the tomato mix and crack in the eggs. Mix the white gently through the surrounding tomatoes and peppers.
- Cook the eggs in the tomatoes and peppers until the whites are cooked through and the yolks are runny. About 8-10 minutes. If you pop a lid over the saute pan, you can speed this up to about 5 minutes.
- Serve into two wide bowls and sprinkle over the coriander and spoon on a generous dollop of Greek yoghurt. Season with a generous crack of black pepper and a bit of sea salt.
- You can dip in some toasted sourdough or pitta, scatter over some spinach leaves or rocket, or just enjoy it on its own.