Recipe Tip: Poached Eggs in Spicy Tomato Sauce - Falstaff
Top Recipe. All ingredients and tips for getting it right. A breakfast that immediately transports you to the bazaars of the Middle East with its wonderful aroma of cumin and lots of fresh herbs.
- 1 tablespooncumin seeds
- 3 tablespoonolive oil
- 2red bell pepper, seeded and cut into strips
- 2medium-sized onions, sliced
- 2garlic cloves, finely chopped
- 1can of peeled tomatoes
- 1 teaspoon(s)spicy paprika
- 1red Thai chilli, chopped
- 80 gfeta cheese
- a few sprigs of coriander, parsley and mint, the leaves plucked and roughly chopped
Step 1Toast the cumin briefly in a dry pan until it smells aromatic, then grind to a powder in a mortar.
Step 2Heat 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.
Step 3Stir well and repeat until the vegetables are soft and have a nice colour. Add the cumin and garlic and stir-fry for two minutes.
Step 4Add the tomatoes, paprika and chilli. Mash the tomatoes a little using a wooden spoon.
Step 5Bring the mixture to a simmer and let it bubble gently for 10–15 minutes until the sauce is reduced a little.
Step 6Using a spoon, press four wells into the sauce and slide 1 raw egg into each. Crumble the feta over the eggs and sauce.
Step 7Cover with the lid and cook until the eggs are just set and the feta has melted a little, 4–5 minutes.
Step 8Sprinkle with the herbs and serve with crusty white bread or flatbread.
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