Tuesday, 2 July 2013


For those of you who have not come across this incredible North African dish before you are in for a treat. 

Basically it's eggs poached in a rich, spicy tomato sauce thick with peppers & onion. Topped with fresh herbs & served with some flat bread, perhaps even a dollop of yoghurt - it is perfect brunch food. You can also embellish the meal with a few Merguez sausages served on the side. You'll find these special North African sausages in good deli's.  

serves 2
4 eggs
1 tin whole tomatoes with juices
1 red pepper - thickly sliced lengthways
1/2 onion - chopped
1 clove garlic - peeled & chopped
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon smoked paprika Or 1/2 teaspoon regular if you don't have
pinch of saffron threads
oil for frying
fresh coriander leaves for garnish

Heat your frying pan with just enough oil to cover the bottom over a med-high temperature. Fry the onions for a few minutes & then add the peppers. When the peppers have softened add the garlic & fry for 20 seconds, then add all the spices & fry for another 30 seconds. Now add the tin tomatoes & refill half the empty can with water & add to the pan as well. Stir to mix it well, bring to the boil, lower the heat & simmer with the lid on for 10-15 minutes. Stirring now & then. Remove the lid and cook for another 10-15 minutes until your sauce has reduced & thickened nicely. Season with salt & pepper.
Now crack in each of the eggs by moving the sauce aside in the the pan to make 4 hollow areas to crack the eggs into. Place the lid back on and cook until the eggs are almost set, 2- 3 minutes. Remove the lid & continue to cook for another minute or 2 until the eggs are ready.
Take off the heat, drizzle with some good quality olive oil & scatter with some chopped coriander leaves.
Brunch is ready.

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