This was absolutely fabulous! Make it now!
The recipe below serves 4. I can’t comment on how difficult it is to make as DH always makes it. The first time he made it, he made half the recipe & it was a perfect amount for us both (although I could have eaten much more). Now he usually makes the full recipe & freezes half for a quick & easy meal another day (just add eggs)
The original recipe says to have two eggs each, but we usually just have one because DH thinks it would be difficult to squeeze two into our little pans.
- ½ tsp cumin seeds
- 190ml light olive oil or vegetable oil
- 2 large onions, peeled and sliced
- 2 red and 2 yellow peppers, cored and cut into 2cm strips
- 4 tsp muscovado sugar
- 2 bayleaves
- 6 sprigs thyme, picked and chopped
- 2 tbsp flat-leaf parsley, chopped
- 1 bunch fresh coriander, chopped
- 6 ripe tomatoes, roughly chopped
- ½ tsp saffron strands
- Pinch of cayenne pepper
- Salt and pepper
- Up to 250ml water
- 8 free-range eggs
- In a large saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes. Add the peppers, sugar, bayleaves, thyme, parsley and two tablespoons of coriander, and cook on high heat to get a nice colour. Add the tomatoes, saffron, cayenne, salt and pepper.
- Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. It should be potent and flavoursome. You can prepare this mix in advance.
- Place four saucepans on medium heat and divide the mixture between them.
- Break two eggs into each pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets.
- Sprinkle with coriander and serve with chunky white bread.