Eggs in spicy tomato sauce

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

By Food24 June 13 2014
Recipe Disclaimer
Tap for method
Tap for method

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
Tap for ingredients
Tap for ingredients


 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.

New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves


Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.