Onions and peppers are cooked together with spices until tender, then cooked with eggs and topped with creamy garlicky yoghurt. Perfect served with chunks of toasted bread.
- 2 large red onions
- 1 red pepper
- 1 red chilli
- 1 x 400g tin chopped tomatoes
- 1/2 tsp. cumin
- 1 garlic clove
- 2 tsp. caster sugar
- 4 eggs
- Small handful fresh coriander or parsley
- 6 tbsp. plain yoghurt
- 2 garlic cloves
- Salt and pepper
Thinly slice the onions. Halve the pepper and remove the seeds and pith. Thinly slice into strips. Halve the chilli, then remove the seeds with the back of your knife. Thinly slice into strips. Mince one garlic clove.
Heat a little oil in a large frying pan. Add the onions, pepper, chilli, garlic and cumin. Fry for 5 minutes or until the onions are softening and the chilli is fragrant. Add the tomatoes and sugar and cook, covered, until the liquid in the tomatoes starts to evaporate off.
Push the veg around the pan then create four "pockets" with a spoon. Carefully crack the eggs into each pocket and seaosn over the top with salt and pepper.
Cover the pan, then cook for 5-10 minutes or until the eggs are cooked to your liking.
To serve, sprinkle with coriander. Mince the garlic and stir into the yoghurt with a pinch of salt and pepper. Serve on top.