By: Admin

Region: American

Dish:Vegetarian - Desserts

Servings: 4

Time to Prepare: 5 Mins

Ingredients

- 2 red onions
- 4 garlic cloves
- olive oil
- 1 tsp ground cumin
- 4 mixed-colour sweet peppers
- 2 x 400g tins of quality peeled plum tomatoes
- 4 large free-range or organic eggs
- 1/2 a bunch fresh flat-leaf parsley (15g)
- 4 tbsp natural or plant-based yogurt

Directions

- Peel and finely slice the onions and garlic, then place in a large non-stick frying pan on a medium heat with 1 tsp of oil. Sprinkle over the cumin and cook for 5 mins, or until the onions have softened slightly, stirring regularly.

- Deseed and finely slice the peppers, add to the pan and cook for 10-15 mins, or until soft and sticky.

- Tip in the tinned tomatoes, along with 1 tin's worth of water, breaking the tomatoes up with a wooden spoon. Season with a little sea salt and black pepper, give everything a good stir, then turn the heat down to low and leave to bubble away for 10 mins or until thickened and reduced.

- Spread the veg sauce out evenly in the pan, then use the back of a spoon to push and dig out 4 little pockets. Crack an egg into each one, then cover with a lid or tin foil and cook for 3-5 mins, or until the whites are set but the yolks are still runny (cook for longer, if you prefer).

- Pick and roughly chop the parsley, then scatter over the dish, and dollop over the yogurt. Delicious served with toast or flatbreads for mopping up the juices.

Rating:      (2 Votes)

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