This has become one of my weeknight staples.


Adapted from Plenty by Yotam Ottolenghi


1/2 tsp cumin seeds
3 Tbsp olive oil
2 onions, sliced
2 red bell peppers, cut into 1/2-inch slices
1 tsp thyme leaves, chopped
2 Tbsp parsley, chopped
4 tomatoes, coarsely chopped
1/2 - 1 cup water
cayenne pepper
salt and black pepper
3 eggs


In a dry pan, roast the cumin seeds until fragrant. Add the oil and onions and fry on medium-low heat until translucent. Add the peppers, thyme and parsley and cook for about 5 minutes. Add the tomatoes, water, cayenne and salt and pepper to taste and simmer on low heat until thickened, about 15 minutes.
Carefully break the eggs on top of the sauce, put a lid on and cook on lowest heat until the whites are set and the yolks are still runny, about 10-12 minutes. Serve on rice.

1 comment:

Jeanne said...

This dish has a great name, and looks like an excellent weeknight dinner!mste