North African Eggs

North African Eggs

Ingredients

• 3 Tbsp olive Oil
• 1 medium onion, diced
• 1 green pepper, deseeded and diced
• 1 red pepper, deseeded and diced.
• 3 cloves garlic, minced
• 1 red chilli, deseeded and finely chopped
• 1 tsp cumin seeds
• 5 ripe medium tomatoes, roughly chopped
• 4 eggs

Garnish

• 1 Tbsp coriander leaves, chopped
• 1 spring onion, finely chopped

Place a heavy-based 28cm pan over medium heat on the stovetop and add the oil. Once hot, add the onions and cook them for about 5 minutes until soft. Add the peppers and cook for 5 minutes. Next the garlic and chilli pepper, and cook everything for another 2 minutes. Then add the cumin and cook for a minute before adding the tomatoes. Once they are in, season with salt and pepper and simmer for 15 to 20 minutes. By this time, the tomatoes should have collapsed into a nice, thick sauce. You can add some water if the tomatoes aren’t very moist. Try the sauce and adjust the seasoning to taste. If the tomatoes aren’t quite ripe enough, you can add some sugar to sweeten the sauce.

Turn the heat down to low and make 4 wells in the mixture. Break an egg into each well and cover the pan. Cook until the egg whites are set and yolks are still a little runny; about 5 or 6 minutes.  Garnish with coriander leaves and spring onion. Serve right away with some toast to soak up the sauce.