• 1 teaspoon paprika, smoked or sweet
  • 1 teaspoon caraway seeds, crushed
  • 1 teaspoon cumin seeds, crushed
  • 1/2 teaspoon turmeric
  • 3 Garlic cloves, peeled (whole)
  • 1 medium onion, peeled & halved
  • 30g olive oil
  • 500 g ripe tomatoes, diced
  • 30g tomato paste
  • 10 g honey
  • 1 teaspoon cider vinegar
  • 1 tin of borlotti beans, drained and rinsed
  • 115 g feta cheese, cut into generous bite-sized cubes
  • 6 eggs
  • Salad leaves (optional)
  • Toasted sourdough (optional)


  1. Place spices into TM bowl and grind on speed 10 for 1 minute.
  2. Add the garlic and chop on speed 8 for 3 seconds. Scrape down sides of bowl.
  3. Add onion and chop on speed 5 for 3 seconds. Scrape down sides of bowl.
  4. Add olive oil and cook on 100° deg for 5 minutes on speed 1
  5. Add tomatoes, tomato paste, honey and vinegar, cook for 15 minutes on 100°C speed 1
  6. Add the beans and cook on reverse, 100°C, speed 1 for 5 minutes
  7. Pour the tomato mixture into a large frying pan and press the cubes of feta into the tomato sauce
  8. With the back of a spoon, make 6 indentations in the sauce. Crack an egg into each indentation, then drag a spatula gently through the egg whites so it mingles a bit with the tomato sauce, being careful not to disturb the yolks
  9. Turn the heat on low to medium and gently simmer until the eggs are cooked
  10. Server with toasted sourdough and a green salad


Original recipe can be found here.

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