Also available:  Arabic (اللغة العربية) 
Recipe

Made with Jenan

Eggs, Flour, Spaghetti
  • Preparation time: Up to 25 mins

  • Cooking time: 10-25 mins

  • Difficulty: Moderate

  • Servings: 4

  • Taste: Savoury

What do i need?

  1. 8 Jenan Eggs
  2. 3 tbsp olive oil
  3. 2 large onions, thinly sliced
  4. 2 red peppers, cut into long slices
  5. 2 green peppers, cut into long slices
  6. 4 garlic cloves, finely chopped
  7. ½ tsp cumin seeds
  8. ½ tsp cayenne pepper
  9. 1 tbsp tomato or red pepper purée
  10. 2 x 400g tins tomatoes
  11. 1 small bunch fresh coriander, roughly chopped
  12. 1 small bunch fresh parsley, roughly chopped
  13. 85 gm feta, crumbled
  14. 8 tbsp thick natural yoghurt or labneh
  15. Salt to taste
  16. Freshly ground black pepper

How do i prepare it?

  1. Heat the olive oil in a large, lidded frying pan
  2. Add the onions and peppers and season with salt and pepper
  3. Cook on a medium heat until just softened
  4. Add the garlic and cook for a further 2 minutes
  5. Sprinkle in the cumin and cayenne pepper
  6. Stir in the tomato or red pepper purée
  7. Cook for a couple more minutes until the paste starts to separate
  8. Add the tomatoes with a splash of water
  9. Simmer for 10 minutes, uncovered, until reduced a little
  10. When the sauce is reduced, stir in the herbs
  11. Make 8 small wells in the sauce
  12. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs
  13. Cook for a few more minutes until the whites are just set and the yolks are still runny
  14. Sprinkle over the crumbled feta
  15. Serve with yogurt or labneh on the side
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