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Easy Serves: 3-4 45 Mins


2 ½ tbsp extra virgin olive oil

1 ½ tbsp Gewürzhaus Ras el Hanout

 1 brown onion (finely chopped)

2 cloves garlic (crushed)

 2 red bell peppers (diced)

 800g whole ripe tomatoes diced (approx. 5 large) or whole canned tomatoes

 Salt & pepper to season

 4-8 eggs depending on the number of serves & hunger

3 tbsp fresh parsley (roughly chopped)

How to Cook

1. Heat oil in a large frypan over MED heat.

2. Lower the heat slightly, add the spice & fry for approx. 1 min, or until the aroma releases.

3. Add the onions, sauté for 2 mins or until soft & translucent.

4. Add the garlic & bell peppers, increase heat to MED-HI. Cook for 8-10 mins until the peppers soften & caramelise. Stir regularly.

5. Add tomatoes (including juice if using canned), roughly crush them in the pan. Season with salt & pepper. Bring to the boil, then turn the heat down & simmer for a further 10 mins, stirring occasionally. The tomatoes will soften and develop into a thick sauce.

6. On a LOW heat, make 4-8 small pockets in the sauce with the back of a spoon & carefully crack in the eggs.

7. Season eggs with salt & pepper. Cook on LOW for 10-12 mins or until the whites set.

8. Remove from heat & garnish with parsley.


Serve with fresh crusty bread & a dollop of thick natural yoghurt.