Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 45 mins Serves 4 1 tbsp olive oil 1 tsp but­ter 2 onions, finely chopped 1 gar­lic clove, crushed 1 each, red and yel­low pep­per, seeded and chopped 1 tsp ground cumin 1 tsp ground co­rian­der 1 tsp pa­prika 1 tbsp tomato paste 820g tinned chopped, peeled toma­toes 1 tsp sugar 4 eggs 2 tbsp chopped co­rian­der and 2 tbsp chopped flat-leaf pars­ley, to gar­nish Heat olive oil and but­ter in a large saucepan and sauté onions un­til they be­gin to brown. Add gar­lic and cook un­til soft­ened. Add pep­pers and cook for two min­utes. Add spices and tomato paste and sauté un­til fra­grant. Pour in the toma­toes and when the mix­ture is bub­bling, re­duce heat to a sim­mer. Let it cook for about 30 min­utes and sea­son with sugar, salt and black pep­per, top­ping up with a lit­tle wa­ter, if nec­es­sary. Add eggs, cover with a lid. Poach eggs for five min­utes. Al­ter­na­tively, di­vide the tomato sauce be­tween four ramekins and break an egg into each one. Cover each ramekin with foil and bake at 180°C for about eight min­utes or un­til cooked through. Gar­nish with co­rian­der and pars­ley and serve with crusty, fried bread or toast.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.