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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Tips
- Make sure you have plenty of crusty bread to mop up all the spicy goodness.
- 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 ½ 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!
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Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 5 ripe tomatoes, chopped
- 1 red pepper, diced
- 1 green pepper, diced
- 2 garlic cloves, sliced
- 1 red chilli, chopped
- 1 tsp cumin seeds
- 4 eggs
To serve
- 1 tsp coriander leaves, chopped
- 1 spring onion, chopped
- 0.5 red chilli, sliced
- crusty bread, to serve
Instructions
- 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.
- 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.
- 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.
- Serve sprinkled with coriander leaves, sliced chilli and chopped spring onions, plus plenty of crusty bread on the side to mop up the juices.
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North African Eggs
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 5 ripe tomatoes chopped
- 1 red pepper diced
- 1 green pepper diced
- 2 garlic clove sliced
- 1 red chilli chopped
- 1 tsp cumin seeds
- 4 eggs
To Serve:
- 1 tsp coriander leaves chopped
- 1 spring onion chopped
- 0.5 red chilli sliced
- crusty bread to serve
Instructions
- 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.
- 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.
- 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.
- 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
- Make sure you have plenty of crusty bread to mop up all the spicy goodness.
- 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 ½ 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!
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