Poached eggs with sweet peppers and onion in a savoury, mildly herby and spicy tomato sauce.

A favourite brunch meal in our household when we need something substanial.

The recipe can be adapted easily to suit your fancy.

Ingredients

Serves: 2
Preparation Time: 10 minutes | Cooking Time: 15 minutes

• 1/2 teaspoon cumin seeds
• 6 tablespoons olive oil
• 1 medium onion, sliced
• 1 red pepper, sliced 1cm
• 1 yellow pepper, sliced 1cm
• 6 tomatoes, chopped (or 1/2 can of tinned tomatoes)
• 3 teaspoons brown sugar
• 2 tablespoons parsley
• 2 tablespoons coriander
• salt and black pepper
• 2 large organic free-range eggs

Method

1. Add the cumin seeds to a sauté pan and dry roast for a minute or two.
2. Add the olive oil to the pan and when hot add in the sliced onions and peppers. Cook until the peppers are slightly browned (5 to 7 minutes).
3. Add in the tomatoes with the sugar and herbs and continue to cook until the peppers are soft (another 5 minutes).
4. Make two 'wells' in the mixture and carefully add an egg in each 'well'.
5. Add a little water to the pan if needed to allow the eggs to poach. Cover and cook until the eggs are cooked but just wiggly.
6. Serve hot with really good bread for mopping up.

Recipe Notes & Serving Suggestions