Eggs in spicy tomato sauce

Recipe from: 13 June 2014
spicy tomato eggs

Ingredients 15
Servings 1
Time 00:20

Ingredients

  • 1
    Tbs
    sunflower oil
  • 1/2
    onion - finely chopped
  • 1
    cloves
    garlic - grated
  • 1/2
    red chilli - de-seeded and finely chopped
  • 1
    tsp
    sumac ( you can replace the sumac with a teaspoon of lemon juice)
  • 1
    tsp
    paprika
  • 1
    tsp
    cumin
  • 1
    tsp
    coriander
  • 1
    Tbs
    pomegranate molasses (I used pomegranate jam – otherwise use a tart berry jam)
  • 1/2
    can
    chopped tomatoes
  • 2
    fresh thyme sprigs - leaves picked
  • 1
    Tbs
    fresh coriander - roughly chopped
  • salt and pepper to taste
  • 1 - 2
    eggs
  • pita breads to serve
 

Method

00:30
 
 Fry the onions in oil for about 5 minutes in a small frying pan.

Stirring occasionally, add the garlic, chilli, sumac, paprika, cumin and ground coriander. Stir well so that the spices coat the onions.

Add the tomatoes and pomegranate molasses. Bring to the boil, then reduce to a simmer and allow the ingredients to gently bubble for about 5-10 minutes or until the sauce is a thickish consistency.

Stir in the thyme, fresh coriander, salt and pepper. Taste and season the sauce. Crack in the eggs and allow the whites of the eggs to cook completely while keeping the yolks soft.

Serve at once with pita bread. (…And a glass of good red!)

Reprinted with permission from Lifeisazoobiscuit. To see more, click here.
 

Read more on: breakfast  |  recipe  |  vegetarian  |  eggs
 

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