North African pepper & tomato dish


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  • 1 tsp cumin seeds
  • 1 large onion, halved then finely sliced
  • 1 garlic clove
  • 2 peppers, cored, deseeded and finely sliced
  • 400g tin of chopped tomatoes
  • 4 eggs
  • 1 tsp smoked paprika
So delicious, don't just save it for breakfast!
50 mins
Serves 4
Preheat oven to 180 degrees c. Dry fry the cumin seeds in large, preferably oven proof frying pan, over a medium heat for a couple of minutes until you smell their fragrance.
Then add some oil and the onion and cook for 8-10 minutes or until soft and slightly golden
Add the garlic, paprika and peppers and cook over a low heat for 20 minutes until soft
Add the tomatoes with a little salt and pepper and cook for 15 minutes, stirring occasionally
If your pan isn’t oven proof, transfer the pepper mixture to an oven proof dish then create 4 wells in the mixture and break an egg into each. Put in the oven and cook until the white solidifies but there is still a little wobble in the yolk (this demonstrates it will still be runny), approx. 10 minutes.
Pro tip:

Add some chilli if you like a little heat and sprinkle over some herbs if you have any to hand