Eggs in Tomatoes
Ingredients (Serves two souls)
I tbsp. Olive oil
200 gm. Chopped tomatoes (I used tinned)
1 tsp. Salt
½ tsp. Red chilli powder
½ tsp. Cumin power
1 tsp. Garlic powder
1 tbsp. Lemon juice
Chopped green onions
Drizzles of olive oil
Sprinkles of pepper and paprika
Note: This is a simpler version of the Turkish dish Menemen, where they also use green peppers in their tomato base
Heat olive oil in a medium saucepan over medium heat, throw in the tomatoes and seasoning and stir well. Let cook for 8-10 minutes until sauce is considerably reduced and thick.
Make two wells with the spoon in the tomato mixture and increase the heat.
Carefully break an egg in each well and let the mixture bubble.
As soon as you see the egg base solidifying reduce heat back to medium and cover with a lid.
Let cook for another 2-3 minutes until the eggs are completely set. You can vary the time depending on how you like the egg yolks.
Garnish and serve in the pan and eat while hot with some buttered bread and a cuppa.