Tomato and Capsicum Pan Eggs


Prep 15 mins | Cook 45 mins | Serves 4


This is great dish for brunch or a light dinner.

  • 2 tbs olive oil
  • 1 small brown onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 tsp sumac
  • 1 tsp ground cumin
  • 1 small red capsicum, deseeded and cut into 1cm dice
  • 750g ripe Roma (egg) tomatoes, chopped
  • 12 tsp caster sugar
  • 4 free-range eggs
  • 14 cup flat-leaf parsley leaves, chopped
  • Extra virgin olive oil, to serve
  • Grilled sourdough bread, to serve





Heat oil in a medium (about 25cm base) non-stick heavy-based frying pan over medium heat. Add onion, garlic, sumac, cumin and capsicum and cook, stirring often, for 4-5 minutes until onion is tender. Add tomatoes and sprinkle with sugar. Reduce heat to medium-low and simmer, uncovered and stirring occasionally, for 25-30 minutes until thick. Season with salt and pepper to taste.


Make 4 small indentations in the tomato mixture and crack an egg into each. Cover and cook for 5-7 minutes until yolks are just set (or cooked to your liking). Sprinkle with parsley, drizzle with extra virgin olive oil and serve with char-grilled sourdough bread.


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