30 min 5 servings
  • 125g Lurpak® Slightly Salted Butter
  • ½ medium red onion, peeled and diced
  • 1 clove garlic, minced
  • 1 medium green pepper, chopped
  • 550g diced tomatoes
  • 250g yellow cherry tomatoes, sliced
  • 2 tbsp tomato paste
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper
  • Pinch of salt
  • Pinch of black pepper
  • 5 eggs
  • ½ tbsp fresh chopped parsley, to garnish
  • 5 pieces flatbread


Taking your best frying pan, slowly heat one tablespoon of Lurpak® before adding the chopped onion. Sauté until the onion has begun to soften, add the garlic and continue to cook for two more minutes.

Add the green pepper to the pan and cook until softened. Then, add the red and yellow tomatoes, as well as the tomato paste and stir until blended. Once the sauce has been brought to the boil, allow it to bubble for a couple of minutes before stirring in the spices and allowing the mixture to simmer over a medium heat until it starts to reduce.

One at a time, crack the eggs directly into the tomato mixture, spacing them evenly over the surface. The eggs will cook gently on top of the sauce. Cover the pan and allow the mixture to simmer for 10-15 minutes until the eggs are cooked and the sauce has reduced a little. 

Garnish with chopped parsley and serve with the flatbread, generously buttered with Lurpak®.