A meal not just reserved for lazy mornings but a hearty dinner served with lashings of bread and butter
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
2 tbsp olive oil
1 onion, sliced
1 red pepper, sliced
1 garlic cloves, minced
1 tsp cumin
1/2 tsp paprika
salt and freshly ground black pepper
1 28 oz can Whole Plum Tomatoes
Coriander for serving
Heat two tablespoons of olive oil in a large skillet or frying pan over a medium to low flame. Add onion and pepper and cook until very soft, about 15 minutes or until really soft and caramelised, stirring regularly. Add spices and garlic and cook until fragrant, about 1 minute. Add tomatoes, Season with salt and pepper and bring to a boil. Reduce to a simmer and cook for about 10 minutes until thickened.
With the back of a spoon, create 4 pockets or indents in the tomato sauce and crack an egg into each. Sprinkle over the sirimon cheese and cover the pan with a tightly fitting lid. Simmer for 7-10 minutes depending on how you like your eggs. Sprinkle over the chopped coriander and serve straight from the pan with loads of bread for dipping.