A spicy, one pot wonder from Rachel Allen.
Ingredients
- 25 g (1oz) butter
- 2 red onions, peeled and finely chopped
- 1 red pepper, deseeded and cut into 1cm (½in) dice
- 2 cloves of garlic, peeled and finely chopped
- A good pinch of cayenne pepper
- 2 tsp ground cumin
- salt and freshly ground
- black pepper
- 400 g tin of chopped tomatoes
- a good pinch of granulated or caster sugar
- 4 eggs
- 25 g (1oz) cheddar cheese
Method
- Melt the butter in a large frying pan on a medium heat and, when foaming, add the onions, red pepper, garlic, cayenne pepper and cumin and season with salt and pepper.
- Cook, stirring occasionally, for 8–10 minutes or until the onions and pepper are soft and lightly browned.
- Stir in the tomatoes and sugar and cook for about 5 minutes or until the liquid has reduced a little.
- Use a spoon to make 4 wells in the mixture, then break an egg into each of the 4 spaces. Season with salt and pepper, cover the pan with a lid and cook for 3–4 minutes or until just set.
- Grate over the cheese, replace the lid on the pan for a few seconds, then serve.
