⁃ 4 tbsp olive oil

⁃ 2 onions sliced

⁃ 1 red pepper, diced

⁃ 1 yellow pepper, diced

⁃ 6 garlic cloves, crushed

⁃ 3 Tbsp smoked paprika

⁃ 1 Tbsp Balsamic Vinegar

⁃ 1 Tbsp Turmeric

⁃ 1 Tbsp Cumin

⁃ 1 Tsp cumin seeds

⁃ 1 Tsp chili powder

⁃ 2-3 Tins tomatoes tomatoes (or ripe tomatoes in season)

⁃ 4-6 eggs

⁃ Small bunch of fresh coriander, roughly chopped


    ⁃ Add a good lug of olive oil to pan & heat to low heat

    ⁃ Slice Onions & cook slowly on low heat until soft & sweetened with a light colour, about 15mins, down brown too much & do not allow to burn

    ⁃ Add garlic & peppers along with balsamic vinegar, cook off balsamic & allow garlic to soften, do not allow to burn, add water or stock if required

    ⁃ Then add tinned tomatoes, along with all the seasonings required, along with salt & pepper

    ⁃ Stir & Increase heat to a simmer, cook with the lid on for 20 mins to absorb flavour, then take the lid off & allow to cook uncovered to thicken for a further 15 minutes

    ⁃ Crack eggs into sauce & allow to cook on a low heat until whites are cooked & yokes are still runny if desired

  • Top with fresh herbs, particularly cooling coriander or parsley