Nourish Champion Simon Gale has shared the recipe for this nutritious breakfast. He says: ‘Start your day with this epic, hearty breakfast dish of Israel. It’s something of an institution there and shared in a large pot straight to the table of many families. I love the fiery mix of roasted peppers, sweet cherry tomatoes, beans, garlic and authentic spices, cumin, caraway and smoky paprika, all topped off with a layer of baked eggs. Serve with crispy toasted bread.
Cooking time: 1 hour
600g cherry tomatoes
400g roasted red and yellow peppers
600g mixed beans
1 small sourdough loaf, torn into pieces
150g Pepperdew peppers
2 cloves garlic
2 large bay leaves
1/2 tablespoon paprika
1 teaspoon caraway seeds
2 teaspoons ground cumin
Sea salt & black pepper
4-5 large eggs
small handful parsley, to serve
feta cheese, to serve
Preheat oven to 180°C. Put all the ingredients, except the eggs, into a large casserole dish. Give it a gentle stir and bake for 50 minutes, stirring occasionally.
Crack the eggs on to the baked mixture with the lid off, baking for the final 10 minutes.
Serve with a dusting of paprika, freshly milled black pepper, crumbs of feta cheese and a large handful of freshly chopped parsley. And share.