• 1 tablespoon extra virgin olive oil
  • 1 medium red onion, chopped roughly
  • 1/2 yellow pepper, chopped into similar sized pieces
  • 2 garlic cloves, crushed
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce
  • Sea Salt to taste
  • Fresh ground black pepper
  • 4
  • Or 400g can of cherry tomatoes in sauce
  • 4 large eggs
  • 1 tablespoon chopped fresh parsley leaves


  1. Heat the BBQ or oven to 180’C, 350°F, Gas Mark 4.
  2. Heat the olive oil in a 20cm cast iron pan on the gas hob or BBQ and add the onions, pepper and garlic. Stir the vegetables over medium heat for about 5 minutes until lightly coloured and season with salt, pepper, cumin, coriander and Franks Red Hot Original Sauce.
  3. Add the fresh chopped tomatoes and tomato sauce or canned cherry tomatoes to the pan and simmer for about 6-7 minutes until the sauce thickens slightly. Make 4 dips in the sauce and break in the eggs.
  4. Simmer gently for a few minutes until the whites of the eggs have set and then cover with a lid and continue to simmer gently until the yolk is how you like it, 4 minutes will set the yolk with a little runny centre.
  5. Sprinkle over the torn parsley and serve with toasted flatbread.