Serves: 2


  • 4 QE free range eggs
  • 1 tsp QE Jalapeno Hot Sauce
  • ½ brown onion, diced
  • 1 garlic clove, finely chopped or minced
  • ½ tsp cumin seeds
  • 1 tsp smoked paprika
  • ½ tbsp harissa paste
  • ½ red capsicum, deseeded and diced
  • 200g can whole, peeled tomatoes
  • 1 tbsp extra virgin olive oil
  • 70g Greek feta
  • Parsley leaves (garnish), roughly chopped
  • 2 tbsp QE Hummus



  1. In a large fry pan, heat olive oil over medium heat. Add smoked paprika and cumin seeds and cook for 1 minute. Add onions, garlic and capsicum and sauté for 3-4 minutes.
  2. Add the diced tomatoes and harissa paste and bring the sauce to a boil. Add a pinch of salt and pepper. Reduce heat to a low simmer and cook for 10 minutes, stirring occasionally.
  • Make four wells in the mixture with a spoon and gently crack an egg into each hole. Increase the heat to medium and cover for 5 minutes.
    • Garnish with fresh chopped parsley and crumbled feta, and serve with warm pita or toasted ciabatta bread, and hummus.
  1. Optional: drizzle with honey at the end for a sweet finish.



Cook the eggs to your liking. Lightly feel for hardening of the yolk with your fingertips to determine how cooked your yolks will be. 5 minutes for runny yolks, 8 minutes for firm yolks.

  • Date October 19, 2021
  • Tags Breakfast, Eggs, Lunch, What's NEW