This wonderfully simple Moroccan dish of eggs poached in a rich peppery tomato sauce has taken the world by storm in recent years. It's a popular brunch item in western cafes, but makes a deliciously flavorsome dish anytime from breakfast to lunch. You can also turn this into a hearty dinner dish by adding some cooked merguez sausages.
1 tbsp Farm Fresh tomato paste
3 tbsp Olive oil
1 large onion, thinly sliced
1 green pepper, sliced
1 red pepper, sliced
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet (or smoked) paprika
1⁄2 tsp cayenne pepper
400g canned tomatoes
6 Farm Fresh eggs
Feta cheese (optional)
Parsley or coriander or mint, chopped fresh
1 Place a large, lidded pan over medium heat.
2 Add a good splash of oil and sauté the onions and peppers until starting to soften. Season with salt and pepper and add the chopped garlic.
3 Stir to combine, then add the spices. Cook gently for two minutes until fragrant, now add the tomato paste, and cook for two more minutes.
4 Add the canned tomatoes, plus a good splash of water, and simmer gently for 10 minutes until the sauce has reduced a little. You want to aim for a good consistency – not too thin or thick. Check the seasoning and if a little too sharp, adding some sugar to bring out the sweetness of the tomatoes might help.
5 When the tomatoes are cooked down and the sauce is of good consistency, stir in the chopped herbs.
6 When the tomatoes are cooked down and the sauce is of good consistency, stir in the chopped herbs.
7 Serve with plenty of crusty bread, and some feta cheese crumbled over. Add some thick yogurt on the side, if you like.