Eggs gently poached in a spiced tomato and red pepper sauce, finished with feta and herbs and served with bread. This vegan version swaps in chickpea flour, tofu. Ready in about 35 minutes.
Prep 10 min Cook 25 min Serves 2 Easy
Ingredients
🧅Onion1, sliced
🍅Tomato5, chopped
🧄Garlic3 cloves
🫙Olive Oil2 tbsp
🌶️Ground Cumin1 tsp
🌶️Paprika1 tsp
🌾Chickpea Flour3 tbsp mixed with water per egg (egg replacer)
🌶️Red Bell Pepper1, sliced
Optional extras
🍥Tofufirm, crumbled and salted
🌿Fresh Parsley2 tbsp
🍞Breadto serve
Instructions
1
For this vegan version, use tofu for feta cheese, chickpea flour for eggs wherever the steps mention them.
2
Soften onion and pepper in olive oil, add garlic, cumin and paprika.
3
Add tomatoes and simmer 10–15 minutes into a thick sauce; season.
4
Make wells and crack in the eggs; cover and cook until the whites set but yolks stay runny.
5
Top with feta and parsley and serve with bread.
Chef's tip
Cover the pan once the eggs go in so the tops set without overcooking the yolks.
