Serves 4
Total Time
20 Minutes
2 tbsp of olive oil
1 onion, chopped
1 red pepper, deseeded and sliced
1 clove garlic, crushed
1 tsp of smoked paprika
½ tsp of cumin seeds
½ tsp of dried chilli flakes
1x400g can of cherry or chopped tomatoes
A pinch of salt and freshly ground black pepper
4 large British Lion eggs
3 tbsp of chopped flat leaf parsley
Step 1
Heat the oil in a large frying pan, add the onions and peppers and fry over a high heat until soft and golden. Reduce the heat and add the garlic paprika, cumin and chilli. Stir well and cook for 30 seconds to release the flavours.
Step 2
Add the tomatoes, then simmer uncovered for about five minutes until the mixture has thickened slightly. Season to taste.
Step 3
Reduce the heat and make wells in the mixture, crack an egg into each.
Step 4
Simmer over a medium heat until the eggs are cooked to your liking.
Step 5
Sprinkle with parsley and serve with warm pitta bread.

Steph Houghton is an ambassador for British Lion eggs. For more recipe inspiration visit

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