3 tbs oil

1 heaped teaspoon of cumin seeds

1 heaped teaspoon of crushed garlic

1 tsp dried thyme

1 tsp of sesame seeds

1/2 tsp sumac powder ( if you can’t find this, use readily available dried mango powder)

3/4 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1/2 large green capsicum, cut into thin strips

1 large red capsicum, cut into thin strips

1 large yellow capsicum, cut into thin strips

1/2 cup sundried tomato, cut into chunks

1 bunch flat leaf parsley, finely chopped

4 eggs

I like to make these in a large paella pan so that visually it also looks striking.

Heat the oil to a hot but not smoking temperature.

Add the cumin seeds, the sesame seeds and fry gently. This is called ‘tempering’ the spices and helps to release the flavour into the oil.

Now add the garlic and sumac and fry gently for 2-3 minutes, taking care not to burn it.

Now add the peppers and thyme and stir fry gently until just beginning to soften. Add the sundried tomatoes, fry for a further 3-4 minutes stirring gently

Add the salt and black pepper, mixing in well.

Now spread the peppers out evenly across the pan. Create four little holes, evenly spaced out and gently crack an egg into each cavity. Let these fry gently for a few minutes and as they set, gently tip the pan to the side and with a tablespoon, collect the hot excess oil and pour these over the eggs. This helps to cook the surface of the egg and also infuses some flavour.

Once the eggs are set and cooked, sprinkle over the parsley and add a dash more seasoning of salt, black pepper and sumac. Serve immediately, piping hot from the pan.