• 2 tbsp olive oil
  • 1 spanish onion, thinly sliced
  • 1 large yellow pepper thinly sliced
  • 4 cloves garlic, thinly sliced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 bottle (750mL) of tomato passatta or uncooked tomato purée
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 4 large eggs
  • 1/2 cup fresh pesto
  • 1/4 cup plain Greek yogurt


Pre-heat your oven to 375 degrees.

Heat the olive oil in a large skillet over medium heat.

Add in the onion and pepper. Allow to cook gently until the onions are translucent and the peppers have softened, about 10 minutes. Add in the garlic and cook 1 to 2 minutes; stir in the turmeric, cumin and paprika, and allow to cook about 2 minutes to help develop the flavours.

Pour in tomatoes and season with salt and pepper. Allow the mixture to cook about 10 minutes. Once the mixture has thickened make 4 spaces for the eggs.

Gently crack the eggs into the tomatoes. Transfer the skillet to the oven and bake until the eggs are cooked to your liking, or about 8 to 10 minutes.

Remove from the oven and garnish the pan with spoonfuls of both the fresh pesto and the Greek yogurt.

Serve with a side of crusty fresh bread.

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