NORTH AFRICAN EGGS
Eggs poached in tomato, pepper, chiles, and onions is a typical breakfast dish throughout the Middle East and makes a great start to the day, or a late-morning brunch. The roll call of spices varies from country to country and can include anything from fennel seeds to caraway or ginger, but cumin is generally a constant. To make a more substantial meal, you could always add some herb sausages. Prick their skins first and poach them in the tomato sauce for 20 minutes.
Servings
4
Servings
4
Ingredients
TO SERVE
Instructions
  1. Heat a heavy-bottomed frying pan over medium heat. Add a dash of oil and sweat the onion for 5 minutes until soft. Add the peppers and continue to sweat for 5 minutes, then add the garlic and chile and cook for 1–2 minutes until soft and tender.
  2. Add the cumin and cook for 1 minute, then add the tomatoes, season with salt and pepper, 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.
  3. Make 4 wells in the tomato mixture and break an egg into each well. Cover the pan and cook gently over medium-low heat for 5–6 minutes, or until the egg white is set and the yolk is still a little runny.
  4. Serve sprinkled with cilantro leaves and chopped scallions, plus plenty of crusty bread on the side to mop up any juices.