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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 2 |
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Different from other omlettes or egg dishes. Perfect for light lunch served with bread to dunk into the sauce. Ingredients:
4 eggs |
3 -4 tablespoons any flavourless oil |
1 large onion, chopped |
1 garlic clove, grated |
1 green pepper, chopped |
1/2 teaspoon chili powder |
1/2 teaspoon cumin powder |
1/2 teaspoon turmeric powder |
400 g tomatoes, chopped |
1 tablespoon chopped fresh basil |
salt & freshly ground black pepper |
chopped coriander (to garnish) or parsley (to garnish) |
Directions:
1. Heat the oil in a frying pan on medium heat and fry the chopped onion, garlic and chopped pepper for about 10 minutes till they are all softened but not browned.
2. Add the spices and season with salt and pepper and give it a good mix and cook for another 5 minutes or so.
3. Add in the chopped tomatoes and basil, increase the heat a bit and let it cook uncovered for further 10-15 minutes stirring occasionally till the tomatoes have melted and broken down and the sauce has thickened.
4. Add about 1/2 cup water and give it a good stir and check the seasoning and spread the tomato mixture evenly possible in the pan.
5. Now carefully break the eggs on top of the tomato mixture, lower the heat, put the lid on and let it simmer gently for about 10-15 minutes or until the eggs are done to your liking.
6. Sprinkle with chopped coriander or parsley and serve immediately.
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