World Cuisine

  • 2 tablespoons olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 green, red and yellow pepper, all cored, deseeded and finely sliced
  • 2 tablespoons pitted and halved black olives
  • 150 g (5 oz) feta cheese, cubed
  • 4 eggs
  • pepper
  • shredded basil leaves, to garnish

Heat the oil in the base of a tagine or a large, heavy-based frying pan over a medium heat, stir in the cumin and coriander seeds and cook for 1–2 minutes to let the flavours mingle. Add the peppers and cook for a further 2–3 minutes, then stir in the olives. Cover, reduce the heat and cook over a medium heat for 5 minutes until the peppers have softened.

Add the feta and cook for 2–3 minutes until it begins to soften, then make 4 wells in the mixture. Break the eggs into the wells, cover and cook for 4–5 minutes until the whites are firm. Grind pepper over the eggs, garnish with the basil leaves and serve with warm crusty bread, if liked.

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