2 tablespoons olive oil
1 teaspoon cumin seeds
1 red onion, finely chopped
½ red capsicum, finely chopped
1 clove garlic, crushed
400-gram tin cherry tomatoes
⅔ cup purchased passata (sieved crushed tomatoes)
10 black olives, stones removed, roughly chopped
½ teaspoon chilli flakes
Turkish bread soldiers
8 slices Turkish bread
100 grams prosciutto
100 grams feta, crumbled
¼ cup finely chopped parsley
2 teaspoons poppy seeds
4 x 1¾ cup capacity ramekins
Preheat the oven to 200°C and ensure the oven has two racks.
Heat the olive oil in a large deep frying pan and cook the cumin for 1 minute.
Add the onion and capsicum and cook over a medium heat for 10 minutes until the onion is soft but not browned.
Add the garlic, cherry tomatoes, passata, olives and chilli flakes and cook a further 10 minutes, stirring occasionally. Season to taste with salt (if needed) and black pepper and divide the tomato mixture between the ramekins.
Make a large hollow in the middle of each one, then crack eggs into the holes and bake for 15–18 minutes until the eggs are cooked.
Turkish bread soldiers: Wrap each slice of bread in a strip of prosciutto and place on an oven tray. Pop in the oven at the same time as the eggs and cook 8–10 minutes until crispy and golden.
To serve: Let the eggs stand for a few minutes after removing from the oven. Serve sprinkled with crumbled feta, parsley and poppy seeds, and Turkish toast soldiers on the side.