Time and servings
Total time
Servings
Cooking time
Ingredients
11 total- 4 tbsp of yoghurt
- 4 slices of crusty bread
- 2 red onions, chopped
- 1 tbsp of olive oil
- 1 red chilli, deseeded and finely chopped
- 1 clove of garlic, sliced
- 1 tbsp of harissa
- 1 bunch of fresh coriander, chopped
- 800 g of tinned tomatoes
- 1 tsp of caster sugar
- 4 eggs
Method
5 stepsStep 1
Heat 1tbsp olive oil in a frying pan. Chop 2 red onions, finely chop and deseed 1 red chilli and slice 1 garlic clove.
Step 2
Add everything to the pan along with 1tbsp harissa and a small bunch of chopped coriander. Fry for 3 mins or so until soft.
Step 3
Stir in 2 tins of tomatoes and 1tsp caster sugar, then simmer for 8-10 mins until thick.
Step 4
Make 4 hollows in the sauce and crack an egg into each one. Put a lid on the pan, and cook over a low heat until the eggs are done to your liking.
Step 5
Serve on plates with a dollop of yoghurt, a coriander garnish and crusty bread.