- 1T olive oil
- 1t butter
- 2 onions, finely chopped
- 1 garlic clove, crushed
- 1 each red and yellow pepper, seeded and chopped
- 1t ground cumin
- 1t ground coriander
- 1t paprika
- 1T tomato paste
- 2 x 410g tins chopped, peeled tomatoes
- 1t sugar n salt and black pepper
- 4 free-range eggs
- 2T chopped coriander, to garnish
- 2T chopped flat-leaf parsley, to garnish
Heat the olive oil and butter in a large saucepan and sauté the onions until they begin to brown. Add the garlic and cook until softened, followed by the peppers and cook for about two minutes. Add the spices and tomato paste and sauté until fragrant. Pour in the tinned tomatoes and when the mixture is bubbling reduce the heat to a simmer. Let it cook for about 30 minutes and season with sugar, salt and black pepper, topping up with a little water if necessary.
Crack the four eggs into the tomato sauce and cover with a lid. Poach the eggs for about five minutes or until cooked to desired wellness. Alternatively, divide the tomato sauce between four ramekins and break an egg into each one. Cover each ramekin with foil and bake at 180°C for about eight minutes or until they are cooked through. Garnish with coriander and parsley and serve with crusty, fried bread or toast.
This recipe originally featured in the June 2013 issue of House and Leisure.