3 servings

prep time 30 min


  • 175 g of Pulled Oats® Tomato
  • 3 eggs
  • 1 garlic clove
  • 1 onion
  • 1 red bell pepper
  • 3 tomatoes
  • 2 tbsp tomato puree
  • 300 g crushed tomato
  • 100 ml water (rinse the crushed tomato tins, add more water if necessary)
  • ⅔ tsp smoked paprika
  • ½ tsp cayenne pepper
  • ⅔ tsp chili powder or fresh chili
  • 1 tsp ground cumin
  • salt
  • a pinch of sugar
  • oil for frying
  • handful of fresh herbs (e.g. leaf parsley coriander or mint)
  • black pepper


  1. Chop the onion, garlic and bell pepper. Heat some oil in a large cast iron pan and add the onions, garlic, bell pepper, spices and pinch of salt and pepper. Cook, stirring frequently, until the vegetables have softened.
  2. Add the sliced tomatoes, crushed tomatoes, tomato purée and water. Simmer for about 15 minutes, until the tomato mixture begins to reduce. Add the chopped Pulled Oats®.
  3. Use a wooden spoon to make 3 indentations in the tomato mixture. Crack each egg into a cup first, then gently pour the eggs into each indention.
  4. Cover the pan and cook on low until the egg whites are set. Uncover and garnish with fresh herbs of your choice.
  5. Serve with fresh bread.