Serves 4 Ready In 45 Mıns
3 tbsp olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 large red pepper, deseeded and chopped
2 tsp ground coriander
1 tsp ground cumin
1 tsp hot smoked paprika
½ tsp dried chilli flakes
2 tsp thyme leaves or 1 tsp dried thyme
400g tinned chopped tomatoes
1 tsp soft light brown sugar
4 large free-range eggs
salt and black pepper
crusty bread, to serve
For The Herb Yoghurt
150ml Greek yoghurt
1 garlic clove, crushed
4 tbsp chopped coriander leaves
2 tbsp chopped mint leaves, plus
extra to serve
1 small handful of toasted
chopped walnuts
1/4 tsp sumac (optional)
1 Heat the oil in a large, deep frying pan over a medium heat. Add the onion and fry for six minutes until softened. Add the garlic and red pepper and cook for another three minutes. Stir in the spices and thyme followed by the tomatoes and sugar, then bring to the boil.
2 Turn the heat down to low and simmer, part-covered, for 10 minutes until reduced and thickened. Season with salt and pepper and make four evenly spaced dips in the sauce. Crack the eggs into the dips, cover with a lid and cook gently for eight minutes, or until the egg whites are set but the yolks are still a little runny.
3 While the eggs are cooking. mix together the yoghurt, garlic, coriander and mint in a bowl. Season with salt and pepper and scatter over the walnuts and sumac, ıf using. Sprinkle the eggs with extra mint and serve with the herb yoghurt and crusty bread.
Per serving: 384 cals, 23.4g fat
[