Poached Eggs in Spicy Tomato Sauce

Poached Eggs in Spicy Tomato Sauce

© Lena Staal

Poached Eggs in Spicy Tomato Sauce

Poached Eggs in Spicy Tomato Sauce

© Lena Staal

Serves 2

Ingredients

1
tablespoon
cumin seeds
3
tablespoon
olive oil
2
red bell pepper, seeded and cut into strips
2
medium-sized onions, sliced
2
garlic cloves, finely chopped
1
can of peeled tomatoes
1
teaspoon
spicy paprika
1
red Thai chilli, chopped
4
eggs
80
g
feta cheese
a few sprigs of coriander, parsley and mint, the leaves plucked and roughly chopped

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.

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