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Great for either Sunday breakfast or an easy meat free dinner, this dish is full of delicious rustic flavours.
  • oil spray
    1 x 3 second spray(s)
  • red capsicum
    1 medium, chopped
  • yellow capsicum
    1 medium, chopped
  • eggplant
    1 medium, chopped
  • canned diced tomatoes
    400 g, (1x400g can)
  • herb and garlic tomato paste
    1 tbs
  • ground cumin
    2 tsp
  • ground paprika
    ½ tsp, sweet variety
  • dried chilli flakes
    1 tsp
  • egg(s)
    4 medium
  • fresh coriander
    ½ cup(s), leaves
  • 99% fat-free plain natural yoghurt
    ⅓ cup(s), (80g)
  1. 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.
  2. 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.
VARIATION: Swap yellow capsicum for one zucchini (chopped). TIP: Suitable to freeze (without eggs or toppings) for up to 3 months. Alternatively, store sauce in an airtight container in the fridge for up to 3 days. SERVING SUGGESTION: Sliced high-fibre wholegrain bread (35g slice per serve).

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