Eggs in spicy tomato sauce

1 serving Prep: 20 mins, Cooking: 30 mins
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Adapted from John Whaite Bakes.

By Food24 June 13 2014
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Ingredients (15)

1 Tbs sunflower oil
1/2 onion — finely chopped
1 cloves garlic — cloves, grated
1/2 red chilli — deseeded and finely chopped
1 tsp sumac — could be replaced with a teaspoon of lemon juice
1 tsp paprika
1 tsp cumin
1 tsp coriander
1 Tbs pomegranate molasses — (or pomegranate or berry jam)
1/2 can tomatoes — chopped
2 fresh thyme
1 Tbs fresh coriander — roughly chopped
salt and freshly ground black pepper — to taste
1 - 2 eggs
pita breads — to serve
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Method:

 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.



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