Serves 4 people
Prep Time 10 minutes
Cook Time 20 minutes
Ingredients
- 2 tbsp olive oil (about 30ml)
- 1 large onion (about 150g), finely chopped
- 1 red pepper (about 120g), diced
- 3 cloves garlic (about 10g), minced
- 2 tsp sweet paprika (about 6g)
- 1 tsp smoked paprika (about 3g)
- 1 tsp ground cumin (about 3g)
- 1 tsp ground coriander (about 3g)
- 400g tin chopped tomatoes
- 100ml water
- 1 tsp salt (about 5g)
- Black pepper, to taste
- 4 large eggs
- Fresh parsley or coriander, chopped (for garnish)
Method
- Cook the vegetables
Heat olive oil in a large frying pan over medium heat. Add onion and pepper, cooking for 6–7 minutes until softened. - Add garlic and spices
Stir in garlic, both paprikas, cumin, and coriander. Cook for 30 seconds until aromatic. - Simmer the sauce
Add chopped tomatoes, water, salt, and pepper. Simmer for 10 minutes until thickened slightly. - Add the eggs
Make four small wells in the sauce and crack an egg into each. Cover with a lid and cook gently for 5–6 minutes, or until whites are set but yolks remain runny. - Serve
Sprinkle with fresh herbs and serve directly from the pan with crusty bread.
Chef’s Note
For a spicier version, add a pinch of chilli flakes along with the paprika.