You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe


This is my take on a warming North African Dish my family love as breakfast or brunch on a lazy Sunday. I have three girls under 6 and they all loved it. The high protein content of the eggs and metabolism boosting potential of the chilli really kick starts the day. The vitamin C from the tomatoes also means it’s a great hangover cure! I’ve bulked my version up with chickpeas for a more wholesome, filling meal.



1 medium onion, red or brown, finely diced

1 clove garlic, crushed

1 medium hot chilli, deseeded and sliced

1 tsp thyme leaves

1 Bay leaf

1 tsp cumin seeds or ground cumin

1 tsp coriander seeds or ground coriander

1 tsp smoked paprika

1 x 400g tin of plum or chopped tomatoes

1 tin chickpeas, drained and rinsed

4 – 6 eggs

Handful coriander leaves chopped for garnish

Tbsp olive oil



If using coriander and cumin seeds, heat a pan to smoking hot, add the seeds and lightly toast in the pan. Remove the seeds from the pan and grind with pestle and mortar or spice grinder.


Heat the olive oil in the pan. Gently fry the onion, garlic, chilli, Bay and thyme for five minutes or until translucent and slightly golden.


Add the paprika, cumin and coriander to the pan and cook out for 1 minute, then add the tinned tomatoes. Fill the tin 3 quarters full with water and add this to the pan, along with the chickpeas.


Bring to the boil and simmer for 5 minutes to thicken. Crack in your eggs carefully around the edges of the sauce. Cover and continue to simmer for 5 minutes.


To serve, spoon an egg or two per person on to a warm plate, then spoon the sauce around the eggs. Garnish with coriander leaves.

    • Susan
    • 12th March 2017

    Fresh..natural and delicious, thanks for sharing.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.
Close Cookmode