Recipe Tip: Poached Eggs in Spicy Tomato Sauce - Falstaff

Instructions

1. Step 1

   Toast the cumin briefly in a dry pan until it smells aromatic, then grind to a powder in a mortar.

2. Step 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. Step 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. Step 4

   Add the tomatoes, paprika and chilli. Mash the tomatoes a little using a wooden spoon.

5. Step 5

   Bring the mixture to a simmer and let it bubble gently for 10–15 minutes until the sauce is reduced a little.

6. Step 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. Step 7

   Cover with the lid and cook until the eggs are just set and the feta has melted a little, 4–5 minutes.

8. Step 8

   Sprinkle with the herbs and serve with crusty white bread or flatbread.

9. Step 9

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10. Step 10

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11. Step 11

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12. Step 12

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13. Step 13

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