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  • 4 Tbsp Excella Sunflower oil
  • 1 onion, diced
  • 2 garlic cloves, finely diced
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 600g fresh tomatoes, chopped
  • 2 Tbsp tomato paste
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • 1 tsp sugar
  • Salt and pepper
  • 4-6 large eggs
  • Handful fresh coriander


1. Heat the Excella Sunflower oil in a deep frying pan and add the onion, frying until nicely coloured. Add the garlic and cook for a bit, before adding the diced peppers.

2. Cook the peppers until tender, then add the tomatoes, tomato paste, sugar and spices. Bring to a simmer and cook for about half an hour until the sauce is nicely reduced, much like a pasta sauce. Season to taste and adjust spices.

3. Create dents in the tomato sauce for the eggs and gently crack an egg into each dent.

4. Cover and cook until the egg white has hardened, but the yolk is still nicely runny.

5. Sprinkle with fresh coriander and serve with crusty bread.

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