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Nice and spicy eggs

Want to try eggs a different way? Poached eggs in a spicy tomato sauce is a popular dish across North Africa and the Middle East.
  • 1 teaspoon oil
  • 2 onions, chopped
  • 2 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • chilli powder to taste (optional)
  • 400gram can chopped tomatoes
  • 1 capsicum, sliced
  • 6 eggs
  1. 1. Heat oil in a non-stick frying pan on medium heat. Be sure to use a pan that has a lid that fits (see Notes below).
  2. 2. Add the onions and cook until soft.
  3. 3. Stir in the cumin, paprika, garlic and chilli (if using) and cook for one minute.
  4. 4. Add the tomatoes and capsicum and simmer for five minutes.
  5. 5. Make sure the mixture in the pan is moist enough to poach eggs. If not simply add a little water. Then make 6 dents or holes in the mixture.
  6. 6. Crack the eggs into the dents or holes, then cover the pan with a lid and cook the eggs to your liking.
  7. 7. Serve on toast or with bread rolls.
This dish is perfect for brunch. You can use any leftover cooked vegetables instead of the capsicum. If your pan doesn't have a lid, cover it with tin foil instead - be sure to tightly fold it around the side of the pan to keep the heat in so the eggs cook.