• 2 tbsp olive oil
  • 2 onions, roughly chopped
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded and finely diced
  • 2 x 400g tins chopped tomatoes
  • 1 heaped tbsp sundried tomato paste
  • Scant tsp caster sugar
  • 4 eggs
  • 2 tbsp chopped flat-leaf parsley


A popular Middle Eastern and North African dish, this can now be found on many breakfast menus. The name means ‘mix up’ in Arabic. It has a spiced tomato base with eggs on top and is such a quick and easy dish to make from store-cupboard ingredients. There are many variations and additions to this historic recipe; some add aubergine, feta or spicy sausage.




  1. You will need a deep frying pan or sauté pan with a lid.

  2. Heat the oil in a deep frying pan over a medium-high heat. Add the onions and fry for 5 minutes.

  3. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, sun-dried tomato paste and sugar and bring up to the boil. Reduce the heat and simmer gently, without a lid, for about 10 minutes, until the sauce has reduced and thickened and the onion is tender. Season well with salt and freshly ground black pepper.

  4. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each one. Cover the pan with a lid and simmer on the hob over a gentle heat for about 6 minutes, or until the whites are set but the yolks are runny.

  5. Serve immediately from the pan with pitta or crusty bread.



  • The tomato base can be made up to 8 hours ahead. Heat before adding the eggs.
  • Not suitable for freezing.


This recipe is taken from: Cook and Share