I learnt this recipe from a good Turkish friend about 20 years ago. His family cooked it all the time. I’ve changed it slightly, but it’s still a favourite.
To grate the capsicum, first cut it into four sections and remove seeds and fibres. Hold the inside of the capsicum against the fine part of the grater, and then grate the flesh until you hit the skin. Discard skin.
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1 tbsp Olive Oil
2 red capsicums, grated
1 red capsicum, sliced into rings, seeds and fibres removed
1 onion, peeled & grated
3 cloves garlic, crushed
4 tomatoes, peeled & chopped
1 tsp paprika
1 tsp sumac
A handful fresh parsley, chopped
Freshly ground salt and pepper
Fresh parsley, to garnish
Sliced green chilli, to garnish
Heat a 28cm frypan over medium heat with 2 tbsp olive oil.
Add grated capsicum, onion and a pinch of salt, and fry until soft.
Add garlic and spices and fry until aromatic.
Add tomatoes and parsley and season with salt and pepper. Fry until soft.
Place capsicum circles in the sauce, scoop the sauce out of the capsicum ring and set aside.
Crack eggs into the capsicum rings and distribute excess sauce around them. Cover and cook until the eggs are cooked to your liking.
Serve with crusty bread, avocadoes, chilli and a sprinkling of herbs.