2 tbsp Azalea Grapeseed Oil
1 red onion, finely chopped
1 red capsicum, finely chopped
½ small cauliflower, florets removed and finely choppe
2 tbsp tomato paste
2 cloves garlic, crushed
400g tin crushed tomatoes
¼ cup chopped semi sun-dried tomatoes
1 tsp each ground cumin and coriander
Sea salt and freshly cracked black pepper
Watercress, Persian feta and buttered sourdough toast, to serve
Preheat oven to 200ºC (180ºC fan).
Heat Azalea Grapeseed Oil in a large frypan over medium heat. Add onion, capsicum and cauliflower and fry, stirring regularly, until softened for 4-5 minutes. Add tomato paste, garlic, tin tomatoes, semi-dried tomatoes and spices with ¼ cup water and cook for a further 3 minutes, stirring regularly. Season with salt and pepper then divide between 4 smaller, oven-proof dishes.
Use a large spoon to make a well in the centre of each dish and crack an egg into the well. Season with salt and pepper then bake for 8-12 minutes until the whites are just set.
Serve immediately sprinkled with Persian feta and garnished with watercress. Dip with hot, buttered sourdough toasts.