Ingredients
- 2 tbsp olive oil
- 1 medium brown onion in small cubes
- 2 garlic cloves pressed, grated or finely chopped
- 3 tbsp tomato paste
- 900 g roma tomatoes really ripe. If you can't get them ripe then buy canned
- 1/4 tsp cayenne pepper it's spicy, omit if you prefer
- 1/2 tsp ground cumin
- 2 tsp paprika
- 1/2 tsp ground cinnamon
- Salt to taste
- 6 eggs
- Baby rocket leaves or coriander to garnish
- Pita bread to serve
Instructions
- Cook the onion along with the spices and olive oil on a pan over medium heat until it goes soft, translucent and smells sweet.
- Add the garlic cloves and tomato paste and cook for 1 minute.
- Add the peeled and chopped tomatoes. Still over medium heat, let the tomatoes go soft and release their juices. You also want the sauce to thicken in this process.
- Taste the sauce and correct the level of salt. Turn off the heat.
- Make a hole in the sauce using a spoon and drop an egg in there. Repeat with all the eggs.
- Return the pan to medium-low heat and cover it to let the eggs cook. I like them when the egg white is cooked but the yolk is still soft. This takes 5-8min approximately.
- Garnish with the leaves of your choice and serve hot with pita bread.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!