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.

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(s) 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

Steps

1. Toast the cumin briefly in a dry pan until it smells aromatic, then grind to a powder in a mortar.
2. 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.
3. 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.
4. Add the tomatoes, paprika and chilli. Mash the tomatoes a little using a wooden spoon.
5. Bring the mixture to a simmer and let it bubble gently for 10–15 minutes until the sauce is reduced a little.
6. Using a spoon, press four wells into the sauce and slide 1 raw egg into each. Crumble the feta over the eggs and sauce.
7. Cover with the lid and cook until the eggs are just set and the feta has melted a little, 4–5 minutes.
8. Sprinkle with the herbs and serve with crusty white bread or flatbread.
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