| Servings |
2
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Ingredients
- 1 onion, chopped
- 5 cloves of garlic, finely chopped
- 5 large tomatoes
- 5 banana peppers
- 1 red or yellow pepper, deseeded and chopped
- 1 tsp coriander powder
- 1/2 tsp paprika (or 1/4 tsp chilli powder)
- 1/2 tsp cumin powder
- 6 eggs
- 2 tbsp olive oil
- A handful of chopped coriander
- Salt, to taste
Ingredients
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Instructions
- Lay the banana peppers on a baking tray and roast them in a preheated 160 C (320 F) oven for 30 minutes until their skins are blistered. Peel away the skins and discard. Lay each pepper on a chopping board and gently score them lengthwise and remove the inner membrane and seeds. Chop the peppers finely and set aside.
- Blanch the tomatoes in boiling water until the skins start to peel away. Drain, peel away skins completely and blend to a purée.
- Heat the oil in a heavy bottomed skillet and sauté onions, red/yellow pepper and garlic until soft and lightly browned. Add the chopped banana peppers, cumin powder, coriander powder, paprika and salt and sauté for 1-2 minutes. Tip in the puréed tomatoes and cover and cook for 7-10 minutes until the sauce thickens.
- Using a large spoon or spatula, make a small well in the tomato sauce and gently crack an egg into it. Repeat with the remaining eggs. Season the eggs with a little salt and cover the pan and cook on a low flame until the eggs are just set, about 8-12 minutes. Sprinkle with chopped coriander and serve immediately with crusty bread to mop it all up!
Recipe Notes
*Adapted from Yotam Ottolenghi
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