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  • 1/2 tsp cumin seeds
  • 180ml olive oil
  • 2 brown onions, sliced
  • 2 red & 2 yellow, cut into 2cm strips
  • 4 tsp brown sugar
  • 2 bay leaves
  • 1 tsp thyme 
  • 2 tbsp chopped parsley
  • 2 tbsp chopped coriander, plus extra to garnish
  • 6 ripe tomatoes, roughly chopped
  • 1/2 tsp saffron threads
  • pinch of cayenne pepper
  • up to 250mls water
  • 8 eggs
  • salt and pepper


  1. In a very large pan dry-roast the cumin seeds on a high heat for 2 minutes. Add the oil and onions and sauté for 5 minutes. Add the peppers, sugar and herbs and continue cooking on a high heat for 5-10 minutes to get a nice colour.

  2. Add the tomatoes, saffron, cayenne and some salt and pepper. Reduce the heat to low and cook for 15 minutes. During the cooking keep adding water so that the mix has a pasta sauce consistency. Taste and adjust the seasoning. It should be potent and flavoursome. (You can prepare this mix well in advance.)

  3. Remove the bay leaves. Split pepper mixture into 2 pans if your pan is too small. Make gaps in the pepper mix in each pan and carefully break an egg into each gap. Sprinkle with salt and cover the pans with lids. Cook on a very (!) gentle heat for 10-12 minutes, or until the eggs are just set. Sprinkle with coriander and serve.

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