2 tablespoons olive oil
800g tomatoes (in season) chopped + ½ cup tomato passata
850g can chopped tomatoes
2 peppers, cut into chunks – preferably green but red, orange or yellow work
1 large onion, chopped
2 cloves garlic, chopped or minced
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon smoked paprika
¼ teaspoon red chili flakes
Salt and freshly ground black pepper
4 large free-range eggs
A handful of freshly chopped parsley and mint (for garnish)
- Heat olive oil in a large frypan (preferably cast iron) over medium heat. Add onions and garlic and gently fry for 2 minutes. Add peppers and spices, stirring occasionally until vegetables have softened, about 5 minutes.
- Stir in the chopped tomatoes and passata. Turn down the heat to low, cover and simmer for 15 minutes.
- Taste the mix and adjust seasonings with salt and pepper to your liking. Simmer uncovered for a further 5 minutes to thicken the sauce.
- Make four “holes” in the mixture with the back of a spoon. Gently crack an egg in each of the holes. Cover and continue simmering until the egg whites have set, about 5 minutes. You can cook the eggs to your liking – I like my yolks runny, but you can cook them until they’re set if you prefer.
- Uncover and scatter with freshly chopped parsley and mint. Serve directly from the pan, with some bread of your choice on the side to mop up the deliciousness!