- 2 T olive oil
- 4 cloves garlic, finely chopped
- 2 t paprika
- 1 onion, finely chopped
- 2 x 400 g cherry tomatoes, canned
- 2 T tomato paste
- 1 t ground cumin
- 1 t ground coriander
- sea salt and freshly ground black pepper, to taste
- 1 T red wine vinegar
- 8 free-range eggs
- 1 x 120 g hummus tub
- 2 baby marrows, grated
- ciabatta, for serving
Fry the garlic, paprika and onion in the olive oil in a large, deep frying pan for 5 minutes.
Add the canned tomatoes, tomato paste, cumin and coriander and season. Simmer for 20 minutes.
Stir in the red wine vinegar and adjust the seasoning if necessary. Reduce the heat to low, then make 8 small wells in the sauce and carefully break the eggs into the wells.
Simmer for 10 minutes, or until the eggs are set. Swirl the hummus around the inside of serving bowls, then spoon over the tomato and eggs, top with the baby marrow and season. Serve with ciabatta.
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