Recipe by Neil Perry from “Rockpool Bar & Grill” www.murdochbooks.com.au
4 happy eggs
2 Tbs butter/olive oil
1 brown onion – peeled and chopping
2 garlic cloves – peeled and chopped
2 cans of tomatoes (800 mL)
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp paprika
1 red capsicum – deseeded and chopped
Handful parsley – chopped
Heat the oil in a fry pan on a medium heat, add the onion and garlic, cook for 3-4 minutes or until softened.
Add the tomatoes, capsicum and spices and combine, cook for a further 3-4 minutes.
Add the parsley and combine.
Make 4 hollows in the tomato mixture and crack an egg into each hollow.
Continue to cook the dish until eggs are cooked to your liking.
Remove from the heat.
Credits: Scott Gooding - Reconditioned.me
Photo Credits: Scott Gooding Project