Persian baked eggs

Tam West

These Persian-style baked eggs are the way to go when you’re having a relaxed, slow start to the weekend. The spicy combination of red capsicum and tomato makes the perfect sauce to bake eggs on.

Ingredients

3 Tbsp	Olive oil
½ tsp	Cumin seeds, crushed
1	Red capsicum, diced
½	Onions, finely chopped
1 tsp	Crushed garlic
¼ tsp	Dried chilli flakes, optional
1 can	Diced tomato
4	Eggs
2 Tbsp	chopped flat-leaf parsley

Directions

1. Heat oven to 220C. Heat oil in a large frying pan over medium heat, add cumin and stir for 10 seconds until fragrant.
2. Add capsicum and onion, stir for about 6 minutes or until softened. Add garlic, chilli and tomatoes, season with salt and pepper. Bring to a simmer and cook until thick.
3. Remove from the heat and use the back of a spoon to form 4 evenly spaced wells in the sauce. Crack an egg into each.
4. Place in the oven and bake eggs for 6-8 minutes or to your liking. Garnish with parsley and serve with toasted sourdough.