Ingredients
2 tbsp olive oil
1 medium red onion, thinly sliced
3 rashers, smoked bacon, cut into 1 cm squares (optional)
2 plump garlic gloves, peeled and minced
20g smoked red peppers, sliced
1 tsp smoked paprika
¼ tsp ground coriander
1 tbsp chili paste, or harissa
2 salted anchovies
2 tbsp tomato paste
400g tinned Italian tomatoes
1 tbsp balsamic vinegar (white)
salt & freshly ground black pepper to taste
4 – 6 small eggs
extra virgin olive oil, to taste
half a lemon, for final spritz
To finish:
25g crumbled feta, or labneh
fresh herbs, such as mint and parsley to scatter on finished dish
toasted nuts (almonds or hazelnuts), optional
Options
Adding the following ingredients at the same time as the harissa gives a bolder, warmer spice flavour. However, it does make the dish a deep brown colour rather than a vibrant red.
½ tsp ground cumin
¼ tsp ground cinnamon
¼ tsp ground allspice
20g dark chocolate (around 70%)
Directions
Step 1
Heat the extra virgin olive oil in a wide, deep skillet or frying pan.
Step 2
Add the onion and cook slowly until soft, about 10 minutes. Add the bacon after 5 minutes if using.
Step 3
Reduce the heat, add the garlic and spices; stir gently for about 2 minutes, adding the tomato paste, and chilli paste/ harissa and anchovies half-way through.
Step 4
Pour in the tinned tomatoes, smoked red peppers, pomegranate molasses/ balsamic vinegar, and chocolate. If using whole peeled tomatoes, gently break them up with a wooden spoon.
Step 5
Fill the empty tomato tin with water and swirl. Add around a third to a half of the liquid to the pan to loosen the sauce.
Step 6
Season with salt and pepper, to taste.
Step 7
Simmer 10–15 minutes until thick, and glossy. Add a little more tomato water if the sauce gets too dry.
Step 8
Using the back of a large spoon or ladle, make small indents in the sauce (one for each egg).
Step 9
Gently crack the eggs into the hollows. Cover and cook until whites are set but yolks are still a little runny.
Step 10
Scatter the crumbled feta/labneh, herbs, nuts, and a final drizzle of extra virgin olive oil on the finished dish.
Step 11
Spritz with the half-lemon, and serve directly from the skillet.
Step 12
Enjoy with Charred sourdough or flatbreads Buttery couscous Green salad
