- Total Time
Great for either Sunday breakfast or an easy meat free dinner, this dish is full of delicious rustic flavours.
oil spray1 x 3 second spray(s)
red capsicum1 medium, chopped
yellow capsicum1 medium, chopped
eggplant1 medium, chopped
canned diced tomatoes400 g, (1x400g can)
herb and garlic tomato paste1 tbs
ground cumin2 tsp
ground paprika½ tsp, sweet variety
dried chilli flakes1 tsp
fresh coriander½ cup(s), leaves
99% fat-free plain natural yoghurt⅓ cup(s), (80g)
- Lightly spray a medium non-stick frying pan with oil and heat over medium-high heat. Add capsicums, eggplant and 2 tablespoons of water and cook, stirring, for 10 minutes or until softened. Add tomatoes, tomato paste, cumin, paprika, chilli and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer for 15–20 minutes or until vegetables are very tender and sauce is thick.
- Using the back of a large spoon, make 4 hollows in sauce. Carefully, break an egg into each hollow. Cover and simmer for 5–6 minutes or until eggs are cooked to your liking. Sprinkle with coriander and serve with yoghurt.