This flavoursome Middle Eastern dish is spelled in a variety of ways and is ideal for brunch or a light supper. The name alone makes you want to sit up and take notice.
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Serves 4


* 60 ml (¼ cup) rice bran oil
* 6 ripe tomatoes, cut in half
* 1 small yellow pepper, cut into strips
* 1 small green pepper, cut into strips
* 1 small red pepper, cut into strips
* 1 red onion, cut into rings
* 1 large red chilli, finely chopped
* 1 tsp ground cumin
* 1 tsp sweet paprika
* 1 tsp sea salt
* 8 eggs
* 3 tbsp finely chopped flat-leaf (Italian) parsley
* chargrilled bread, to serve

1. Preheat the barbecue grill to high. Put the oil in a large bowl. Add the tomatoes, peppers and onion and toss the vegetables around to coat them in the oil.

2. Working in batches, tumble some of the vegetables over the grill and spread them around so they don’t overlap. Cook  for 8–10 minutes, turning them regularly using metal tongs until they are tender and scored with grill marks, then transfer to a bowl.

3. Cook the remaining vegetables in the same way. Sprinkle the cooked vegetables with the chilli, cumin, paprika and salt and toss together.

4. Lightly mash using a potato masher, so the tomatoes especially are crushed well. Spoon the mixture onto a heavy-based baking tray.

5.  Put the tray on the barbecue grill and allow to heat up and sizzle. Form eight evenly spaced little wells in the mixture, then crack an egg into each one.

6. Close the barbecue lid, if your barbecue has one, or place another baking tray over the top. Cook for 8–10 minutes, just until the egg whites are firm. Sprinkle with the parsley and serve hot, with chargrilled bread.

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Fired Up Vegetarian by Ross Dobson (£14.99) is published by Murdoch Books. Photographer: Brett Stevens


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