Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 1 T olive oil
- 1 onion, chopped
- 1/2 t ground coriander
- 1/2 t ground cumin
- 1/2 t chilli flakes (optional)
- 1 x 400 g tin of chopped tomatoes
- 4 free-range eggs
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Preheat the oven to 180°C . Heat the olive oil and sauté the chopped onion until slightly brown, then add the ground coriander, ground cumin and chilli flakes.
Cook for a further 2 minutes, then add the tomatoes. Simmer for 20 minutes.
Fill individual cups or small bowls with the tomato sauce and carefully top with a free-range egg. Bake for 5 minutes, or until the egg is cooked, but the yolk soft.
Serve with toasted ciabatta.
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