Food & nutrition


This baked egg recipe originating from North Africa works just as well for brunch as it does for dinner.
Published 31 January, 2018


Serves 2

2 SmartPoints per serving, 313 calories



Calorie controlled cooking spray
1 large onion, sliced
1 red pepper, sliced
1 red chilli, deseeded and sliced
2 cloves garlic, finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
2 tbsp tomato puree
400g chopped tomatoes
2 tbsp roughly chopped parsley, plus extra for garnish
1-2 tsp red wine vinegar
4 large eggs
40g light feta cheese, crumbled



Spray a non-stick frying pan with cooking spray and set over a medium heat, cook the onion and peppers for 5-10 minutes until the onion is translucent. Add the red chilli and garlic and cook for a few minutes more.
Add the spices and cook for a minute before adding the chopped tomatoes and puree. Fill the can with water and add this to the pan too. Cook for 10-15 minutes or until the mixture has reduced to a thick saucy consistency, then reduce the heat to low.
Add the parsley and red wine vinegar, to taste, brightening the sauce a little. Make four wells in the sauce and crack an egg into each one. Place a lid on the pan and cook the eggs for about 6-7 minutes or until the whites have just set.  Remove and serve immediately, sprinkling with a little extra parsley and feta.