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Jaz Maz


  • 2 tablespoons olive oil

  • 2 teaspoons of Hello tomato paste

  • 1 onion, thinly sliced

  • 1 large red pepper, cut into 0.5cm dice 2 cups / 300 g in total)

  • 1/4 cup of Hello pepper puree.

  • 4 cloves garlic, finely chopped.

  • 1 teaspoon ground cumin.

  • 5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine.

  • 4 large free-range eggs, plus 4 egg yolks.

  • 1/2 cup / 120 g labneh or thick yogurt.

  • Salt

How Its Done

  • In a large skillet (with lid) heat olive oil over medium heat.

  • Place chopped pepper and onions in skillet and cook until onions are soft and translucent, about eight minutes.

  • Add garlic, Hello Paste, Hello Pepper puree and spices; cook an additional two to three minutes, and then add in tomatoes.

  • Cook for 15-18 minutes, until slightly thickened.

  • Gently crack the eggs over the surface of the sauce, spacing them out around the pan. Reduce heat to low and cover pan.

  • Cook 6-9 minutes; it will be about six minutes for runny yolks and nine for harder ones.

  • Add the cheeses and parsley to the pan and cover again for just a minute to allow the feta to start to melt. Serve from the pot with fresh, warm pitas.

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