allowing for a subtler flavour.
|1||onion — chopped|
|1/2||red pepper — diced|
|400 g||cherry tomatoes|
|10 ml||cumin — ground|
|salt and freshly ground black pepper|
1 Heat the oil in a large pan and fry the onion and red pepper until soft.
Add both cans of tomatoes, as well as the spices, sugar and olives.
Simmer over low heat for 7-10 minutes or until heated through and fragrant.
2 Season with salt and pepper.
3 Use a spoon to make four wells in the tomato mixture.
Carefully break an egg into each well.
Cover lightly with foil or a lid and simmer until the egg white is cooked through and the yolk is done to your liking.
4 To serve
Season each egg with salt and pepper,then sprinkle the parsley and basil on top.