Serves 1 to 2
What you need:
extra virgin olive oil
1/2 onion, sliced finely
1 garlic clove, minced
1 tsp of whole cumin seeds
1 can of tomatoes (I used actual tomatoes)
pinch of hot cayenne pepper
1 1/2 tsp of sugar
2 eggs (you could easily add another 2 eggs to serve 2)
4 basil leaves, roughly torn
1/4 cup persian feta (you can use normal feta, grilled haloumi or crumbled ricotta)
salt and pepper to taste
What to do:
In a dry frypan, toast the cumin seeds until fragrant. This will take 1-2 mins, if the pan is hot. Remove the cumin seeds and set aside.
In the same frypan, put 1 tbsp of olive oil and add the onion and garlic and cook until onion has started to brown slightly.
Put the cumin seeds back in the pan.
Add the tomatoes and simmer for 10 mins until slightly reduced and thickened. Add sugar, cayenne pepper, and season with salt.
With a spoon, make two wells in the tomatoes to fit the eggs. Crack the eggs into those spaces and put the lid on the frypan and cook for 5-10 mins until the whites of the egg have set but the yolks are still runny.
Sprinkle with crumbled feta and basil and drizzle lightly with olive oil.
Season eggs with salt and pepper to taste and serve with toast.
Be Social, Share!
Happy Holidays from the Rajendran household !