Eating In

Serves 4
8 eggs
6 ripe tomatoes, chopped
2 onions
4 peppers (red/yellow)
2 tbsp chopped parsley
2 tbsp chopped coriander
leaves from 6 thyme sprigs
2 bay leaves
4 tsp dark sugar
cumin seeds
cayenne pepper
saffron threads
olive oil
salt and pepper
Dry roast ½ tsp of cumin seeds for a few minutes then add some oil and the onions, sliced and sauté for five minutes before adding the bay leaves, thyme, parsley and coriander. After about ten minutes add the tomatoes, saffron, salt and pepper and a pinch of cayenne (more if you like it hot). Add some water to make a thickish sauce. Take out the bay leaves and divide the mixture between four small frying pans about 6 – 8 inches in diameter. Place them on a medium heat and when the sauce has heated up break two eggs into each pan. Cook over a low heat until the eggs have set. Sprinkle with coriander and serve with bread.