Pepper, Olive, Feta & Egg Tagine
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 green red and yellow pepper, all cored, deseeded and finely sliced
- 2 tablespoons pitted and halved black olives
- 150 g feta cheese cubed
- 4 eggs
- pepper
- shredded basil leaves to garnish
Instructions
- Heat the oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the cumin and coriander seeds and cook for 1,5 minutes to let the flavours mingle.
- Add the peppers and cook for a further 3 minutes, then stir in the olives.
- Cover, reduce the heat and cook over a medium heat for 5 minutes until the peppers have softened.
- Add the feta and cook for 3 minutes until it begins to soften, then make 4 wells in the mixture.
- Break the eggs into the wells, cover and cook for 4–5 minutes until the whites are firm.
- Grind pepper over the eggs, garnish with the basil leaves and serve with warm crusty bread, if liked.
Notes / Tips / Wine Advice:
For spiced tomatoes & eggs with roasted red peppers, heat 1½ tablespoons ghee in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in 1 teaspoon each of coriander seeds and cumin seeds and 2 crushed garlic cloves and cook for 1,5 minutes to let the flavours mingle. Top with 4 sliced tomatoes, then break over 8 eggs. Cover and cook over a medium heat for 6–8 minutes until the eggs are firm. Season, garnish with roasted red peppers from a jar, sliced, and scatter over a chopped small bunch of flat leaf parsley. Serve on buttered, toasted flatbreads.