Method

  1. Heat the olive oil in a large frying pan over a medium heat.
  2. Add the chili pepper and fry until golden and aromatic. Add the chopped garlic and tomatoes, season with a little salt and pepper and sauté for 5-7 minutes. taste and adjust the seasoning to taste.
  3. Use the end of a wooden spoon to make 4 dips in the sauce and break an egg into each dip. Use a fork to gently swirl the egg whites into the sauce and cook for 4-5 minutes. The egg whites should set but the yolks should still be runny.
  4. Dot spoonsful of hummus and labneh cheese over the sauce and around the eggs. Scatter the chopped parsley and serve with warm pita bread.