Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | not in our table | 0 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ tsp cumin seeds
- 180 ml light olive oil or vegetable oil
- 2 large onions, sliced
- 2 red and 2 yellow peppers, stems and seeds removed, cut into 2 cm strips
- 4 tsp muscovado sugar
- 2 bay leaves
- 6 thyme sprigs, picked
- 2 tbsp chopped parsley
- 2 tbsp chopped coriander, plus extra to garnish
- 6 ripe tomatoes, roughly chopped
- ½ tsp saffron threads
- pinch of cayenne pepper
- salt and black pepper
- up to 250 ml water
- 8 free-range eggs
Directions
In a very large pan, dry-roast the cumin on high heat for two minutes.
Add the oil and onions, sauté for five minutes, add the peppers, sugar and herbs, and cook on a high heat for five to 10 minutes, to get a nice colour.
Add the tomatoes, saffron, cayenne and some salt and pepper, and cook on a low heat for 15 minutes.
Add water as necessary, so it ends up with a pasta sauce consistency.
Taste and adjust the seasoning – it should be pretty potent (you can prepare the dish to this stage well in advance)
Remove the bay leaves and divide the mix between four deep frying pans (or one large one), each large enough to take a generous individual portion.
Place these on a medium heat to warm up, then make two gaps in the mix in each pan and break an egg into each gap.
Sprinkle with salt, cover, and cook on a very gentle heat for 10–12 minutes, until the eggs are just set.
Sprinkle with chopped coriander and serve.
Category:Brunch Recipes
Category:Breakfast Recipes
Category:Egg Recipes
Category:Red Bell Pepper Recipes
Category:Yellow Bell Pepper Recipes
Category:Tomato Recipes
Category:Onion Recipes