chopped fresh parsley and green onion tops, to serve
1/4 cup olive oil
1 Small green capsicum/pepper, diced
1 can tomatoes (440g) (or equivalent in fresh tomatoes, peeled)
1 Medium red chilli, chopped
1/2 bunch long green onions, sliced finely (reserve the green tops for the finished dish)
2 cloves garlic (not sure if this is legit but it tastes good!)
1/2 teaspoon salt
cracked black pepper
1/2 teaspoon sugar
2 tablespoons tomato paste
1/2 teaspoon dried oregano
4 tablespoons red pepper paste
1/2 cup natural yogurt
1 teaspoon sumac (optional)
1 teaspoon dried mint
clove garlic, crushed
1 pinch salt
1 Large squeeze fresh lemon juice
In a large frying pan, saute the green pepper, green onions and garlic for 10 minutes or so in the olive oil over medium heat.
Add the tomatoes, salt, sugar, oregano, tomato paste and red pepper paste, and simmer until the veggies are starting to get soft.
Crack four eggs into the top of the sauce (you can make a little nest if you like but I don't like the eggs to touch the pan as the yolks cook too fast). Put a lid on and cook over medium-low heat until the eggs are done to your liking.
Sprinkle with salt, pepper, green onion tops and parsley, and serve with bread and the yogurt sauce.
Meanwhile, make the yogurt sauce: to yogurt, add the mint, sumac, salt, garlic and lemon and sit for a bit to enable the yogurt to reconstitute the dried mint a bit.