• Servings
  4
• Prep time
  5 mins
• Cook time
  15 mins

Ingredients

• 2 tablespoons olive oil
• 1 brown onion, thinly sliced
• 2 garlic cloves, crushed
• 1 teaspoon harissa paste
• 2 teaspoon tomato paste
• 300g red capsicum, sliced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chilli flakes
• 1/2 teaspoon salt
• 1/4 tsp black pepper
• 2 x 400g tinned tomatoes
• 130g Udder Delights Chèvre
• 4 eggs
• 1 tablespoon parsley, finely chopped

Directions

1. Place a large frypan over medium heat and add oil. Once hot, add the sliced onion and garlic. Cook for 2 minutes then add the harissa and tomato paste. Cook until the paste darkens in
   colour; approximately 2-3 minutes.
2. Add the chopped capsicum, ground cumin and chilli to the pan. Cook for 10 minutes, or until the onion and capsicum begin to soften.
3. Season with salt and pepper, then add the tinned tomatoes. Simmer and cook for another 10 mins, or until slightly thickened.
4. Add half the Chèvre and stir to combine.
5. Use a spoon to make 4 dips in the sauce, then crack an egg in each. Cover and cook for another 8-10 minutes, or until the egg whites are cooked.
6. Crumble the remaining Chèvre on top, then garnish with parsley and serve.