Eggs gently cooked in a warmly spiced tomato and pepper sauce. Serve straight from the pan with bread for brunch or a simple supper.
Prep: 10 minutes Cook: 25 minutes Total: 35 minutes Yield: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium red onion, thinly sliced
- 1 large red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon sweet or smoked paprika
- a pinch, optional chilli flakes
- 1 can (400 g) chopped tomatoes
- 60 ml water, plus a little if needed
- 4 large eggs
- to taste salt and black pepper
- 2 tablespoons fresh parsley or coriander, chopped
- optional bread, to serve
Instructions
- Heat olive oil in a large lidded frying pan over medium heat. Add onion and pepper and cook 6–8 minutes until softened.
- Add garlic, cumin, paprika and chilli flakes if using. Stir for 30 seconds until fragrant.
- Add tomatoes and water. Season and simmer uncovered for 10–12 minutes, stirring occasionally, until thickened. Add a splash of water if needed.
- Make four wells in the sauce and crack an egg into each. Cover and cook gently for 5–8 minutes, until whites are set. Cook longer for firm yolks or if runny eggs are unsuitable.
- Remove from heat and scatter with parsley or coriander. Serve warm with bread and plenty of sauce.
Tips and substitutions
- Add crumbled feta before serving if desired.
- Add a drained can of chickpeas with the tomatoes for a heartier meal.
- A tight-fitting lid helps the eggs cook evenly.
Storage and reheating
For best texture, serve freshly cooked. Refrigerate leftover sauce separately within 2 hours for up to 3 days, then reheat until steaming before cooking fresh eggs in it. Chill any cooked-egg leftovers promptly and reheat thoroughly.
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