INFORMATION
INGREDIENTS
INSTRUCTIONS
Preheat the oven 400F. Place the olive oil in a large pan over medium heat and add the leeks. Slowly cook them down until soft and tender, 3-4 minutes. Add the garlic and green peppers and continue to cook for about 5 minutes until softened. Add the chilies and tomatoes and continue to cook for 6-7 minutes to create a thick sauce. Add water and cook for 7-8 minutes, then add the chard and allow it to wilt into the mix. Once the flavours are combined, add the fresh oregano leaves and season with salt and pepper. Add spices, taste for seasoning and once you are happy with the consistency and flavour, make 4 tiny wells in the thick sauce. Crack the eggs into the wells and place the pan in the oven. Bake for upto 7 minutes, depending on how you like your eggs cooked. Serve with taboon bread and eat immediately.
Ingredients
Directions
Preheat the oven 400F.
Place the olive oil in a large pan over medium heat and add the leeks. Slowly cook them down until soft and tender, 3-4 minutes.
Add the garlic and green peppers and continue to cook for about 5 minutes until softened.
Add the chilies and tomatoes and continue to cook for 6-7 minutes to create a thick sauce. Add water and cook for 7-8 minutes, then add the chard and allow it to wilt into the mix.
Once the flavours are combined, add the fresh oregano leaves and season with salt and pepper.
Add spices, taste for seasoning and once you are happy with the consistency and flavour, make 4 tiny wells in the thick sauce.
Crack the eggs into the wells and place the pan in the oven.
Bake for upto 7 minutes, depending on how you like your eggs cooked.
Serve with taboon bread and eat immediately.
