NORTH AFRICAN EGGS

SERVES 2-4

Olive oil, for frying 1 onion, peeled and diced 1 red pepper, deseeded and diced 1 green pepper, deseeded and diced 2 garlic cloves, peeled and sliced 1 red chilli, deseeded and chopped 1 tsp cumin seeds 5 ripe tomatoes, roughly chopped (add a pinch of sugar if the tomatoes arent quite ripe) 4 eggs Sea salt and freshly ground black pepper TO SERVE 1 tbsp chopped coriander leaves 1 spring onion, trimmed and finely chopped Crusty bread

1. Heat a heavy-based frying pan oven a medium heat. Add a dash of oil and sweat the onion for 5 minutes until soft. Add the peppers and continue to sweat for 5 minutes, then add the garlic and the chilli and fry for 1-2 minutes until soft and tender. 2. Add the cumin and fry for 1 minute, then add the tomatoes, season and cook for 15-20 minutes until the tomatoes have completely collapsed (add 3-4 tablespoons of water to the mixture if the tomatoes arent that moist). The mixture should be the consistency of a thick sauce. Stir to mix well, taste and adjust the seasoning. 3. Make 4 wells in the tomato mixture and break an egg into each well. Cover the pan and cook gently over a medium low heat for 5-6 minutes, or until the egg white is set and the yolk is still a little runny. 4. Serve sprinkled with coriander leaves and chopped spring onion, plus plenty of crusty bread on the side to mop up any juices.