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Poached Eggs in Spicy Tomato Sauce
A breakfast that immediately transports you to the bazaars of the Middle East with its wonderful aroma of cumin and lots of fresh herbs.
Serves 2
| Ingredients | ||
|---|---|---|
| 2 | red bell pepper, seeded and cut into strips | |
| 2 | medium-sized onions, sliced | |
| 2 | garlic cloves, finely chopped | |
| 1 | can of peeled tomatoes | |
| 4 | eggs | |
| 80 | g | feta cheese |
| 1 | tablespoon(s) | cumin seeds |
| 1 | teaspoon(s) | spicy paprika |
| 1 | red Thai chilli, chopped | |
| a few sprigs of coriander, parsley and mint, the leaves plucked and roughly chopped | ||
| 3 | tablespoon(s) | olive oil |
Preparation:
- Toast the cumin briefly in a dry pan until it smells aromatic, then grind to a powder in a mortar.
- Heat the olive oil in a wide deep pan (use one with a lid). Add the pepper and onion and fry without stirring until they have taken on a good colour.
- Stir well and repeat until the vegetables are soft and have a nice colour. Add the cumin and garlic and stir-fry for two minutes.
- Add the tomatoes, paprika and chilli. Mash the tomatoes a little using a wooden spoon.
- Bring the mixture to a simmer and let it bubble gently for 10–15 minutes until the sauce is reduced a little.
- Using a spoon, press four wells into the sauce and slide 1 raw egg into each. Crumble the feta over the eggs and sauce.
- Cover with the lid and cook until the eggs are just set and the feta has melted a little, 4–5 minutes.
- Sprinkle with the herbs and serve with crusty white bread or flatbread.
