Ingredients
- 3 tablespoons olive oil
- 2 rashers of bacon, diced into cubes
- 1 red or brown onion, roughly diced
- ½ long red chilli, finely diced
- 1 medium red pepper (capsicum/bell pepper), sliced or diced
- ½ teaspoon salt
- 1 garlic clove, chopped
- 2-3 button mushrooms, sliced
- ½ teaspoon ground cumin
- ½ teaspoon paprika
- ½ teaspoon ground coriander seed powder
- ½ dried or fresh oregano leaves (parsley or thyme can be used instead)
- ½ teaspoon turmeric powder (optional)
- (alternatively use 1½ teaspoon of pre-mixed Moroccan spice mix)
- 1½ cups diced tomatoes, tinned or fresh
- 4-6 free-range eggs
- fresh parsley and/or coriander (cilantro), roughly chopped
Instructions
- In a deep frying pan, heat a teaspoon of olive oil over medium-high heat and add the bacon. Cook until crispy, then remove to a bowl but reserve the fat in the frying pan.
- Add the remaining olive oil. Add the onions, chilli and peppers and sauté for 3-4 minutes, until slightly softened. Season with salt and add the mushrooms and garlic. Cook for a minute, stirring. Then add back the bacon and spices, stir for 30 seconds allowing the aromas to be released. Add the tomatoes, stir and cover with the lid. Cook on medium-low heat for 10-12 minutes, giving it a stir a few times.
- Using a spoon, make small wells in the tomato mix and crack an egg into each, letting the egg whites to spill over the edges. Sprinkle each egg yolk with a little salt and pepper, cover with a lid and cook on medium-low heat until the egg whites settle and firm up but the egg yolks remain gooey, about 5 minutes. It’s very easy to overcook the eggs this way, so it’s best to leave them slightly under-cooked as they will keep cooking while getting served.
- Serve the eggs in the cooking dish sprinkled with some fresh parsley and coriander.
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