1 can of crushed tomatoes + 100ml pureed tomato OR 4 chopped fresh tomatoes + 200ml pureed tomato
4 tbsp olive oil
4 tbsp water
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
6 dashes of tobasco sauce, or to taste (optional)
chopped fresh parsley to garnish
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Method Prep:10min › Cook:40min › Ready in:50min
Heat oil in a heavy pan. Add onion and cook for 5 minutes or until soft on a medium-high heat - do not allow them to burn. Add the peppers, cover and cook for 8 minutes on a medium-low heat until the peppers are just tender.
Add garlic, tomatoes, tomato paste and water, cover and cook for 8 - 10 minutes on a medium-low heat. The sauce should be thickening by now. Season with salt, pepper, cumin, coriander and tobasco sauce (if using) and lower the heat.
Make 4 indentations in the sauce and carefully add an egg to each one. Cover and cook over a low heat for 8 minutes, or until the eggs have set.
If you would prefer your eggs scrambled, mix the eggs with a fork before covering the pan. Serve garnished with freshly chopped parsley.
i made this today for tea i added chicken an i didnt add the last bit of the 200ml of tomatoes as there was enough there without it very much looking forward to eating it later very easy to make - 16 Apr 2011