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|10 mins||30 mins||2 Adults|
Originally a Middle Eastern dish, but with a splash of Fussels. Perfect for a lazy Sunday brunch.
Recipe by The Devilled Egg | The Online Cookery School.
Preheat the oven to 250C.
Finely slice the red onion and garlic; cut the red peppers into strips.
Preheat the oil in a heavy based and oven proof pan to medium high heat.
Cook the red onion for 5-6 minutes until starting to soften and colour.
Add the garlic and spices and cook for another minute.
Add the tomatoes and give them a couple of minutes to start breaking down.
Add the red peppers and sweet potato and cook for 10 minutes, stirring occasionally.
Make 4 wells in the sauce and crack the eggs in and sprinkle with the cheese.
Place in the oven and bake until the egg white is set (around 5 minutes).
Sprinkle with fresh coriander and serve immediately with fajitas, guacamole and lime wedges.