Serves 1
Directions
- 1Chop one bell pepper.
- 2Chop one small onion.
- 3Prepare four cloves of garlic by chopping the bottom bit and lightly crushing them to peel easily.
- 4Prepare two green chilies (optional, if you like it spicy).
- 5Fry the chopped onions and bell peppers for 6 to 7 minutes until soft and fragrant.
- 6Crush the garlic cloves and add them to the pan.
- 7Add the chilies (if using) and fry until fragrant.
- 8Add one teaspoon of cumin, one teaspoon of smoked paprika, and a quarter of a teaspoon of cayenne pepper to the pan and fry off the spices.
- 9Add one tablespoon of tomato paste and fry for another minute.
- 10Add some boiling water and salt.
- 11Let the mixture reduce for about 7 to 8 minutes until it reaches a desired thick consistency.
- 12Crack eggs into the sauce.
- 13Add some salt over the eggs.
- 14Cover with a lid and cook on low heat for 4 minutes for a runny yolk, or longer for a firmer yolk.
- 15Garnish with green spring onions or coriander.
- 16Serve with warm bread, placed underneath the frying pan.
Ingredients
- 1 large bell pepper
- 1 small onion
- 4 garlic cloves
- 2 green chilies
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 0.25 teaspoon cayenne pepper
- 1 tablespoon tomato paste
- boiling water
- salt
- eggs
- green spring onions or coriander
- bread
Equipment
knifefrying panlid
Tips
- To easily peel garlic cloves, chop the bottom bit and lightly crush the garlic.
- For a runny yolk, cook eggs for 4 minutes on low heat; for a firmer yolk, cook longer.
- Place bread under the frying pan to warm it and protect the serving dish.
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