Ingredients
• 1 tbsp extra virgin olive oil
• 1 medium red onion, roughly chopped
• ½ yellow pepper, roughly chopped
• 2 garlic cloves, crushed
• ½ tsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp FRANK’S RedHot® Original Cayenne Pepper Sauce
• 400g tin of cherry tomatoes in sauce
• 4 large eggs
• 1 tbsp fresh parsley, torn
Method
- Heat the olive oil in a 20cm pan on the hob then add the onion, yellow peppers and garlic. Stir over a medium heat for about 5 minutes until lightly coloured.
- Season with salt, pepper, cumin, coriander and FRANK’S RedHot® original cayenne pepper sauce.
- Add the chopped tomatoes and stir. Simmer the mixture for about 6-7 mins until the sauce thickens slightly. Season to taste.
- Use the back of a spoon to make four holes in the sauce and then crack the eggs into each one. Simmer gently until the whites of the eggs have set. Cover with a lid and continue to simmer for around 4 mins.
- Once you’re happy with the eggs, take off the heat, sprinkle with the parsley and serve with toast or warmed flatbreads.
