Serves 4 | Preparation and cooking time: 50 minutes | Difficulty: easy | Cannot be frozen
Ingredients
3 tbsp olive oil
2 medium onions, chopped
1 red pepper, seeded and diced
1 small red chilli, seeded and diced
4 cloves garlic, finely chopped
50g tomato puree
800g canned chopped tomatoes
1 bay leaf
1 tbsp caster sugar
3 tsp sweet paprika
2 tsp ground cumin
1/2 tsp ground caraway
4 large eggs
coriander sprigs, to garnish
Method
1 Heat the olive oil in a large saute pan or casserole dish set over a medium heat until hot.
2 Add the onions and saute for 6-8 minutes until softened and translucent. Add the pepper, chilli, and garlic, and cook for 5 minutes, stirring frequently.
3 Stir in the tomato puree and cook for a further minute. Add the chopped tomatoes, bay leaf, sugar, and spices, and stir well.
4 Cook at a steady simmer for 15-20 minutes until thickened. Season to taste with salt and pepper.
5 Create four little pockets in the stew and crack the eggs into them. Cover with a lid and cook over a slightly reduced heat for 6-8 minutes until the whites are set.
6 Serve the stew with a sprinkling of coriander and some more seasoning on top, with bread on the side to mop up the gravy.
