|600.00 g||tomatoes — peeled|
|60.00 ml||fresh chillies — 573|
|6.00||spring onions — roughly chopped|
|4.00||garlic — cloves, thinly sliced|
|5.00 ml||cumin — seeds, coarsely ground|
|0.00||cayenne pepper — pinch|
|0.00||sea salt and freshly ground black pepper|
|2.00 ml||castor sugar|
|45.00 ml||fresh Italian parsley — or coriander, chopped|
|0.00||ciabatta — or pita bread, for serving|
Quarter the tomatoes and remove the seeds. If the tomatoes are very big, halve the quarters.
Heat the oil over medium heat in a medium-size pan and fry the onions, garlic and cumin until the onions just begin to change colour.
Add the tomatoes, cayenne pepper, salt and pepper.
Add the castor sugar if desired to cut the acidity of the tomatoes.
Simmer for 15 minutes until the tomatoes are soft but not mushy.
Break the eggs on top of the sauce in the pan and use a fork to spread the whites over the sauce. Simmer until the eggs reach their required degree of doneness (one to two minutes).
Serve with the chopped parsley or coriander on hot toasted ciabatta or pitta bread.