• ¼ tsp cumin seeds
  • 80ml light olive oil or vegetable oil
  • 1 large onions, peeled and sliced
  • 1 red capsicum, diced
  • 2 tsp brown sugar
  • 1 bay leaf
  • ½ tsp dried thyme
  • 1 bunch fresh coriander, chopped
  • 3 ripe tomatoes, roughly chopped
  • ¼ tsp saffron strands
  • Pinch of cayenne pepper
  • Salt and pepper
  • Up to 100ml water
  • 4 free-range eggs
  1. In a large saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes.
  2. Add the peppers, sugar, bayleaves, thyme, and two tablespoons of coriander, and cook on high heat to get a nice colour.
  3. Add the tomatoes, saffron, cayenne, salt and pepper.
  4. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. It should be potent and flavoursome. You can prepare this mix in advance.
  5. Make 4 cavities in the tomato mixture. Break 1 egg into each cavity, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with chunky white bread.
Recipe by Swee San's Kitchen at

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