North African Eggs w Crusty Bread
INGREDIENTS for 2 - 4
Olive oil, for frying
1 onion, peeled and diced
1 red pepper, deseeded and diced
1 green pepper, deseeded and diced
4 garlic cloves, peeled and sliced
1 red chilli, deseeded and chopped
1 tsp ground Cumin / Cumin seeds
5 ripe tomatoes, roughly chopped (add a pinch of sugar if the tomatoes aren’t quite ripe)
Sea salt and freshly ground black pepper
1 tbsp chopped coriander leaves
1 spring onion, trimmed and finely chopped
Crusty bread ( i use baguette) , slice and spread w butter and toast
Heat a heavy-based frying pan over a medium heat. Add a dash of oil and sweat the onion for 5 minutes or until soft. Add the peppers and continue to sweat for 5 minutes, then add the garlic and chilli and fry for 1–2 minutes until soft and tender.
Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15–20 minutes until the tomatoes have completely collapsed (add 3–4 tablespoons of water to the mixture if the tomatoes aren’t that moist). The mixture should be the consistency of a thick sauce. Stir to mix well, taste and adjust the seasoning.
Make 4 wells in the tomato mixture and break an egg into each well. Cover the pan and cook gently over a medium-low heat for 5–6 minutes, or until the egg white is set and the yolk is still a little runny.
Serve sprinkled with coriander leaves and chopped spring onion, plus plenty of crusty bread on the side to mop up any juices.