A Middle Eastern twist to the classic baked egg, served with bread or pita.

Ingredients

• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 1 small sweet onion, diced
• 1 sweet red pepper, diced
• 1 hot pepper, finely diced
• 5 ripe tomatoes, diced
• 1 can chickpeas, drained and rinsed
• 2 tsp harissa spice blend*
• 1 tsp paprika
• 1 tsp sea salt
• 4 oz feta cheese, cubed
• 4 free-range organic eggs
• 1/4 cup chopped fresh cilantro or parsley

Directions
1 Heat the olive oil in a large skillet over medium heat. Add the garlic and onion and cook, stirring occasionally, for 5 minutes, until the onion is just beginning to colour.

2 Add the red and hot peppers and cook for 10 minutes more. Add the tomatoes, chickpeas, harissa, paprika and sea salt, along with ½ cup of water, and gently simmer for 15 to 20 minutes, until the mixture is softened and the tomatoes begin to break down. Divide the mixture among four individual skillets for serving.

3 Nestle the feta cubes into the tomatoes and peppers and make a divot in the top of each mixture with the back of a spoon; break an egg into the centre of each divot. (You can also cook the mixture all together in the large skillet and serve in one pan.)

4 Continue to cook for 8 to 10 minutes over medium heat, or until the eggs have set. Scatter with cilantro and serve with bread or pita for sopping up the juices.

Prep and cook time: 1½ hours
Serves 4

Tip: Harissa is a Tunisian spice mixture containing cumin, coriander, hot chilies, garlic and caraway. It can be purchased as a dry mix or a paste, but you can make your own using a combination of these spices as well.