Heat the olive oil in a large pan over a medium heat. Add the onion, green pepper, garlic, paprika, coriander, cumin and a generous crack of black pepper. Cook for 8-10 minutes until softened, stir frequently.
Add the tomatoes and sardines. Simmer for 10-12 minutes until to tomato mixture begins to reduce, stir frequently.
Using a wooden spoon, make four wells in the tomato mixture, evenly spaced. Gently crack an egg into each indentation.
reduce the heat to low, cover the pan and cook for two minutes or until the egg whites have set but the yolks are still soft.
Uncover and top with parsley. Serve with wholemeal bread for dipping.
- 1 tbsp Olive oil
- 1 large onion, chopped
- 1 green pepper, chopped
- 2 garlic cloves, crushed
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cumin
- - black pepper
- 400g tin of chopped tomatoes in sauce
- 3 eggs
- - small handful of fresh parsley leaves, chopped
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