| Main components | Brown eggs, Olive oil, Onion, Garlic, Tomatoes, Red capsicum, Cumin powder, Paprika, Crushed black peppercorns, Fresh coriander leaves, Castor sugar, Sourdough bread |
| Cusine | African |
| Course | Snack |
| Prep time | 5-10 minutes |
| Cook time | 15-20 minutes |
| Serve | 1 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredient
- 3 brown eggs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 6-7 garlic cloveschopped
- 2 medium tomatoes, chopped
- Salt to style
- 1 medium red capsicum
- ½ teaspoon cumin powder
- ½ teaspoon paprika
- Crushed black peppercorn to style
- 5-6 recent coriander sprigs
- ¼ teaspoon castor sugar
- Fresh coriander leaves for garnish
- Sourdough bread slices for serving
Method
- Heat olive oil in a non-stick pan, add onion and sauté on medium warmth for 1-2 minutes. Add garlic, combine and saute for 1-2 minutes or until uncooked smells disappear.
- Add tomatoes and salt, combine and saute until tomatoes turn out to be pulpy.
- Chop crimson capsicum and add to the pan and blend. Add cumin powder, paprika, crushed black peppercorn, modify salt and add ½ cup water, combine properly and cook dinner for 1-2 minutes.
- Chop recent coriander leaves and add. Add castor sugar and blend properly.
- Heat a forged iron pan, switch the tomato-onion combination into it and make cavities with a spoon.
- Break one egg in a small cup and pour into one cavity. Repeat the method with remaining 2 eggs. Cover and cook dinner for 4-5 minutes.
- Sprinkle salt crushed black peppercorn over the eggs and garnish with coriander leaves. Serve sizzling with sourdough bread slices.
