This hearty dish harnesses the power of cayenne pepper, which is believed to reduce inflammation and suppress the appetite. Along with garlic and ginger, which control blood sugar levels, this recipe makes a delicious suhoor meal
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 5 minutes |
| Serves | 2 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 546 |
| Fat | 27g |
| Saturates | 5.5g |
| Protein | 23.5g |
| Carbs | 60.8g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop the onion. Peel and crush the garlic. Peel and finely grate the ginger. Finely chop the tomatoes and slice the red capsicums.
Heat the oil in a large frying pan over a high heat.
Sauté the onion, garlic, ginger, tomatoes and capsicums until softened. Add the spices and cook for 2 minutes then season well with the salt and black pepper.
Create 3-4 indents in the sauce and crack the eggs into each. Reduce the heat to low and gently simmer until the egg whites start to turn opaque. Place a lid on the pan and turn off the heat. Allow to stand for 2-3 minutes or until the whites are set and the yolks are soft.
Roughly chop the coriander and sprinkle over the eggs.
Serve hot with toasted wholewheat pita bread on the side.
