North African Eggs

If you like a bit of heat/spice in your food, you’ll love this tomato and egg based breakfast, brunch, lunch…or hangover cure!!   We’ve had it for a mid week evening meal too.   North African Eggs – it was today’s very late lunch having been out with friends for food and drinks last night!   You’ll find the recipe in  Gordon Ramsay’s Ultimate Cookery Course book.

Tip

Make sure you have plenty of crusty bread to mop up all the spicy goodness.

Ingredients

• 1 tbsp olive oil
• 1 onion diced
• 1 red pepper diced
• 1 green pepper diced
• 2 garlic cloves sliced
• 1 red chilli chopped
• 1 tsp cumin seeds
• 5 ripe tomatoes chopped
• 4 eggs

to serve

• 1 tsp coriander leaves chopped
• 1 spring onion chopped
• 1/2 red chilli sliced
• crusty bread

Instructions

1. Heat a heavy based frying pan over a medium heat. Add the olive oil and sweat the onions for 5 minutes until soft. Add the peppers and continue to sweat for 5 minutes, then add the garlic and chilli and fry for 1-2 minutes until soft and tender.
2. Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15-20 minutes until the tomatoes have completely collapsed (add 3-4 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 5-6 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.

Notes

The quantity will serve 2 to 4 people depending in how hungry you are!   If you like it hot, leave the seeds of the chilli in…we added the extra 1/2 chilli to serve which isn’t included in the recipe in Gordon’s book.   We’ve also tried crumbled feta cheese as a garnish too…yum!

North African Eggs

Deborah

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Ingredients

  

• 1 tbsp olive oil
• 1 onion diced
• 1 red pepper diced
• 1 green pepper diced
• 2 garlic clove ssliced
• 1 red chilli chopped
• 1 tsp cumin seeds
• 5 ripe tomatoes chopped
• 4 eggs
• TO SERVE:
• 1 tsp coriander leaves chopped
• 1 spring onion chopped
• 1/2 red chilli sliced
• crusty bread

Instructions

 

• Heat a heavy based frying pan over a medium heat. Add the olive oil and sweat the onion for 5 minutes until soft. Add the peppers and continue to sweat for 5 minutes, then add the garlic and chilli and fry for 1-2 minutes until soft and tender.
• Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15-20 minutes until the tomatoes have completely collapsed (add 3-4 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.
• 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 5-6 minutes, or until the egg white is set and the yolk is still a little runny.
• Serve sprinkled with coriander leaves, sliced chilli and chopped spring onions, plus plenty of crusty bread on the side to mop up the juices.

Notes

The quantity will serve 2 to 4 people, depending on how hungry you are! If you like it hot, leave the seeds of the chilli in...we added the extra 1/2 chilli to serve which isn’t included in the recipe in Gordon’s book.   We've also tried crumbled feta cheese as a garnish too...yum!