Fun fact: Thyme is perennial plant which means that it can survive more than two years in the wild.
1 small brown onion, finely chopped
1 clove garlic, minced
¼ cup green capsicum, chopped
¼ cup red capsicum, chopped
1 small green chili, deseeded and chopped (optional)
3 good quality chicken or beef sausages, chopped
1 cups tomatoes on vine, diced with juice kept
2 can diced tomatoes with juice
2 tablespoon tomato paste
1 teaspoon harissa paste
1 ½ tsp cumin
1 tsp good quality dark red paprika
½ teaspoon cayenne pepper
1 teaspoon rock salt
1 teaspoon sugar
1/2 cup fresh zaatar leaves, roughly chopped
1 tablespoon parsley, chopped
6 good quality eggs (the color of the yolk should be rich)
1. Pre-heat oven to 180 ° C .
2. In a large oven-safe skillet, sauté the onions over cool olive oil and slowly soften. Add garlic, capsicums, green chili, sausage and slowly Sautee for approximately 5 to 8 minutes.
3. Mix in tomatoes, can of tomatoes, tomato paste, harissa, cumin, paprika, cayenne, salt, sugar and allow to simmer for 10 minutes over medium heat. Lower the temperature and stir the zaatar and parsley.
4. Remove from heat and let mixture sit for 5 minutes. Create small holes/pockets in the mixture and in each pocket crack an egg carefully.
5. Place in oven on high rack and heat according to egg preference. Approximately 6 to 10 minutes for medium eggs.
6. Serve with toasted Arabic bread and Labneh or sour cream.