Eggs in spicy tomato sauce
|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 Tbs||pomegranate molasses — (or pomegranate or berry jam)|
|1/2 can||tomatoes — chopped|
|1 Tbs||fresh coriander — roughly chopped|
|salt and freshly ground black pepper — to taste|
|1 - 2||eggs|
|pita breads — to serve|
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!)