Known as HANGOVER EGGS. You don’t actually need to have a hangover to enjoy this for breakfast, brunch or in fact anytime of day. We often have it for dinner on “our trying to eat sensible and no alcohol days” Not very often then, I hear you say! Similar to Huevis Ranchers, there is something about this easy and quick dish of eggs cooked in a fiery tomato sauce that just hits the spot.
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
4 garlic cloves, thinly sliced
1 teaspoon ground cumin
1/2 teasppon coriander
1 teaspoon paprika
1/8 teaspoon cayenne, or to taste
2 X 400g whole Italian plum tomatoes with juices, chopped
1 teaspoon salt, more as needed
1/4 teaspoon black pepper, more as needed
6 large eggs
2 teaspoons capers
Chopped coriander for servingh
sriracha hot chili sauce or similar
METHOD
Heat oil in a large cast iron skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 15 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, coriander, paprika and cayenne, and cook 1 minute.
Pour in tomatoes and season with 1 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Gently crack eggs into skillet over tomatoes. Season lightly with salt and pepper. Add crumbled Feta and the capers.
Cover and cook until eggs are just set, 7 to 10 minutes. Scatter the coriander and drizzle over the chili sauce.
Serve with crusty bread
Original recipe Nigella Lawson
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