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This middle Eastern egg dish is a great way to spice up your breakfast or brunch. Enjoy your poached eggs with your choice of bread to dip in the savory sauce.

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Makes: 2 servings || Takes: 20 Minutes

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4 eggs

2 tomatoes

½ onions

½ red peppers

2 cups plain tomato Sauce

1 clove garlic

Salt and pepper



Avocado oil[/vc_column_text][/vc_column_inner][/vc_row_inner][/vc_column][vc_column width=”1/2″][vc_column_text]


Preheat the oven to Half Steam + Heat at 110°C.

Heat a large pan on high heat. Add avocado oil, sauté the onions and red peppers with a touch of salt, pepper, paprika and a sprinkle of cayenne. Once the onions and peppers have a nice brown colour, add tomatoes and turn the heat down. Allow this to simmer for 5 minutes, and then add the tomato sauce.

Heat the Porter and Charles oven on full steam mode. Place half the contents of the pan into one ramekin and half into the other. Crack two eggs into each ramekin and place into the steam over for 6 minutes.

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