Notes
Ingredients
Drizzle olive oil
1 small onion, sliced
2 cloves garlic, minced
2 jarred roasted peppers, cut into bitesize pieces
1/2 green chilli, finely chopped
1 tbsp. tomato puree
400g tinned plum tomatoes
1/2 tsp. ground cumin
1/2 tsp. smoked paprika
1/4 tsp. ground cinnamon
1/4 tsp. ground coriander
1 tsp. sugar
4 eggs
Small handful coriander, chopped
Crusty bread (optional)
Method
Heat a drizzle of oil in a large frying pan over a medium heat and add the onion and a pinch of salt. Fry for 5 minutes until starting to soften and become translucent. Add the garlic and chilli and fry for 2 further minutes.
Add the tomato puree and fry for 2 minutes before adding the tomatoes, peppers and spices. Bring to a boil then summer for 30 minutes, stirring occasionally. Season with the sugar, salt & pepper.
Make 4 wells in the mixture and crack in the eggs. Season the eggs a little and stir some of the whites into the veg mixture. Cover the pan and let the eggs set for 15 minutes or so.
Drizzle with a little oil, garnish with coriander and serve, with a little bread on the side if you fancy.