North African Eggs

If you like a bit of heat/spice in your food, you’ll love this north african eggs  recipe.   It's delicious for breakfast, brunch, lunch…or hangover cure!!   We've had it for a mid week evening meal too.   You’ll find the recipe in  Gordon Ramsay’s Ultimate Cookery Course book.

North african eggs - it was today's very late lunch having been out with friends for food and drinks last night!

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How to make this North African Eggs

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 peppers (any colour), deseeded and diced
• 2 cloves garlic, sliced
• 1 red chilli, chopped (see Tips)
• 1 tsp cumin seeds
• 5 ripe tomatoes, chopped
• salt and freshly ground black pepper
• 4 eggs

To serve:

• 1 tsp coriander leaves, chopped
• 0.5 red chilli, sliced
• 1 spring onion, chopped
• crusty bread, to serve

Instructions

1. Heat a heavy based frying pan or shallow casserole dish over a medium heat. Add the olive oil and sweat the onions for 5 minutes until soft.  Then add the peppers and continue to sweat for 5 minutes. Next add the garlic and chilli and fry for 1 to 2 minutes until soft and tender.
2. Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15 to 20 minutes until the tomatoes have completely collapsed (add 3 to 4 tablespoons of water to the mixture if the tomatoes aren’t that moist). The mixture should be the consistency of a thick sauce. Stir to mix well, taste and adjust the seasoning.
3. Make 4 wells in the tomato mixture and break an egg into each well. Cover the pan and cook gently over a medium-low heat for 5 to 6 minutes, or until the egg white is set and the yolk is still a little runny.
4. Serve sprinkled with coriander leaves, sliced chilli and chopped spring onions, plus plenty of crusty bread on the side to mop up the juices.