Eggs gently cooked in a spiced tomato sauce, served with bread.
MBy Mayra
Servings
2
2 tbsp Olive oil
1 piece Yellow onion, finely diced
1 piece Red bell pepper, diced
3 clove Garlic
1 tsp Ground cumin
0.5 tsp Ground coriander
1 tsp Smoked paprika
0.25 tsp Chili flakes
1 can Canned crushed tomatoes
1 tbsp Tomato paste
0.5 tsp Sugar
0.75 tsp Salt
4 piece Eggs
1 tsp Lemon juice
2 tbsp Fresh parsley, chopped (garnish)
4 tbsp Plain yogurt
4 slice Crusty bread
Calories
798 kcal
Protein
24g
Carbs
110g
Fat
33g
Fiber
13g
Sugar
23g
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Spiced Tomato Sauce
1. Heat the olive oil in a large lidded skillet over medium heat. Add the onion and red bell pepper with a pinch of the salt and cook, stirring, for 7 minutes until soft and lightly golden.
2 tbsp Olive oil,
1 piece Yellow onion, finely diced,
1 piece Red bell pepper, diced,
0.8 tsp Salt
2. Stir in the garlic, cumin, coriander, smoked paprika, chili flakes and tomato paste. Cook for 1 minute until fragrant and the paste darkens slightly.
3. Pour in the crushed tomatoes, then add the sugar and remaining salt. Simmer over medium-low heat for 12 minutes, stirring occasionally, until thick and jammy. Stir in the lemon juice and taste for seasoning.
1 can Canned crushed tomatoes,
0.5 tsp Sugar,
0.8 tsp Salt,
1 tsp Lemon juice
Cooking the Eggs
4. Use a spoon to make 4 wells in the sauce and crack an egg into each. Reduce heat to low, cover, and cook gently for 5 to 7 minutes, until the whites are set but the yolks are still runny.
4 piece Eggs
Serving
5. Toast the crusty bread until golden and crisp. Dollop the yogurt over the skillet, scatter with parsley, and serve immediately with the toast for scooping.
