Let's get cooking!


  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 red bell bell peppers
  • 1 yellow bell pepper 
  • 2 cans diced tomatoes 
  • 1 fresh chilli, chopped
  • 1 tbsp cumin
  • 1 tbsp sea salt
  • 1 pinch of dried chili flakes 
  • 5 large eggs
  • 1 fresh parsley, chopped
  • Salt and pepper


Heat up oil in the COMBEKK Fry Pan over medium-high heat.

Sauté onions for 3-5 mins or until translucent.

Add in garlic and cook for 1 minute. Toss in chopped bell peppers, stir for 5 minutes then add diced tomatoes, followed by cumin, chilli, chilli flakes then salt and pepper. Simmer for 5 mins until a bit thickened. 

Create 5 small “wells” for the eggs using a spoon. Crack eggs directly into the wells using the side of the COMBEKK Fry Pan. Cover with a lid. Wait until desired egg consistency has been reached then top with fresh parsley and ground black pepper. Serve immediately with fresh bread or pita for dipping.


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