Middle Eastern Baked Eggs
Prep time
Cook time
Total time
A delicious mix of cumin, paprika, Sumak, chick peas, tomato and eggs. Add crusty bread and have a delicious sharing breakfast or brunch.
Glamorous Glutton:
Recipe type: Breakfast, Brunch
Cuisine: Middle Eastern
Serves: 4-6
  • 200g Sujuk, cut into 1cm thick slices on a diagonal
  • ½ Onion finely chopped
  • 1 Clove garlic finely chopped
  • 300g Canned chickpeas, rinsed twice and drained
  • 1 x 400g Diced tomatoes
  • ½ tsp Sumac
  • 1 tsp Ground cumin
  • 1 tsp Sweet paprika
  • Salt
  • 12 Pitted black olives, halved
  • 100g haloumi, cut into 2cm cubes
  • 1 Small bunch spinach, roughly chopped
  • 6 Eggs
  • Roughly chopped flat-leaf parsley, to garnish
  • Crusty bread or flatbread and lemon cheeks to serve
  1. Place a heavy-based frying pan over a medium heat and fry the Sujuk for 3 minutes to allow the fat to render. Using a metal spoon, remove the rendered fat, leaving about 1 tablespoon in the pan. Add the onion and garlic and fry for 2 minutes, until fragrant. Add the chickpeas, tomato, sumac, cumin and paprika and season with salt to taste. Cook for about 2 minutes, until the sauce starts to bubble, then reduce to a gentle simmer. Scatter the olives, haloumi and spinach over the top and cook until the spinach begins to wilt.
  2. Make six small indentations in the mixture and gently crack an egg into each one. Cover the pan with a lid or foil and cook for 3 minutes or until the eggs are cooked to your liking; this dish works best if you leave the egg yolks runny.
  3. Garnish with parsley, then serve straight from the pan with crusty bread or flatbread and lemon cheeks alongside.
Recipe by Glamorous Glutton.com at https://www.glamorousglutton.com/recipe-book-review-aminas-home-cooking/