If you have eggs you have a meal! This recipe can be eaten for breakfast, lunch or dinner. I love the simplicity of it as well as the Middle Eastern flavours from the cumin and caraway seeds. The cayenne pepper adds a little spice! Eggs are of course a great source of protein and leaving the yolk runny allows for serious toast dipping!

Serves: 2
Prep: 10 mins
Cooking: 30 mins

Ingredients
1 tsp coconut oil
1 onion
1 green pepper
1 red pepper
2 x 400g tin of plum tomatoes
3 cloves of garlic
1 tsp tomato paste
½ tsp cumin seeds
½ tsp caraway seeds
½ tsp cayenne pepper
Small handful of parsley, chopped
Small handful of coriander, chopped
6 large free-range eggs

Method

Finely slice the onions and peppers. Melt the coconut oil in a deep 20cm frying pan over a medium heat and add the onions and peppers. Cook slowly until soften but still have a crunch to them.

Then add the garlic, spices and tomato paste. After about 2 minutes add the tinned tomatoes. Let this simmer for about 10 minutes. You may need to add a splash of water if the sauce gets too dry however you don’t want it too runny either. Stir in the fresh herbs.

Make little wells in the sauce and crack in the eggs. Apply a lid to the pan and simmer for a few more minutes until the whites are cooked and the yolks are still lovely and runny.
Serve with buttered sourdough toast. Enjoy!