A great recipe, easy and quick and you can easily bulk it up with added meat of your choice. Here's mine ready for the lid
Serves 4
large onion, chopped
2 cloves garlic, crushed
olive oil
roasted red peppers from a jar, diced
1 tsp sweet smoked paprika
1 tsp ground cumin
½ tsp mild chilli powder or chilli flakes
400g tin tomatoes
pinch of sugar
4 eggs
flat leaf parsley
Heat a large frying pan with a lid. Cook the onion in a little oil until soft, add the garlic and cook for a minute more. Stir in the peppers, paprika, cumin, chilli powder, tomatoes and sugar and simmer for 10 minutes.
Make 4 dips in the mixture and break an egg into each dip. Put the lid of the pan on and cook gently until the whites are set and the yolks cooked to your liking. Scatter with parsley and serve.
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