- 10-30 minutes to prepare
- 10-30 minutes to cook
- 4 servings
- How to make
2 Tbsp vegetable oil
1 garlic clove
2 peppers (red, yellow or a mix of both)
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
1 Tbsp tomato paste
2 x 400g can of chopped tomatoes
Freshly chopped parsley leaves
Freshly chopped mint leaves
How to make
Peel and dice the onion. Crush the garlic clove. De-seed the peppers and cut into dice.
Heat the vegetable oil in a large frying pan suitable to go under the grill. Add onion, garlic and pepper. Cook for 8-10 mins until the vegetables have softened. Mix in cumin, coriander and paprika followed by the tomato paste.
Add chopped tomatoes to the pan with 50ml of water. Simmer uncovered for 10 mins under medium heat until the sauce has thickened.
Preheat the grill to high. Spoon 4 nests in the sauce. Break one egg in each. Careful place the pan under the grill until the eggs are cooked through.
Make sure the eggs are cooked through for little ones or use red lion stamp eggs if you want to serve the eggs slightly runny.
For adults and older children, you can carry on cooking the pan on the stove until set, while keeping the egg yolks runny.