Yet another @deliciousmag recipe from their August edition… This is a lovely brunch dish. I love brunch…
For 4 portions you need:
2 tbsp olive oil
1 tsp fennel seeds
½ tsp each of cumin seeds, mustard seeds and chilli flakes
1 inch piece of ginger, grated
1 red onion, finely chopped
2 garlic cloves, chopped
1 large red pepper, chopped
400g tinned tomatoes (or about 8 plum toms) diced
4 medium eggs
small bunch flat leaf parsley, chopped
25ml olive oil
½ tsp sumac
1 clove garlic, crushed
Squeeze lemon juice
Sautee the spices till they pop then add the ginger, onion and garlic. Fry till softened then add the tomatoes and pepper and a couple of tbsp water. Cook gently for 10 mins or so. Season.
Meanwhile make the sumac yogurt – mix everything together adding lemon juice and seasoning to taste.
Make 4 hollows in the veg mix and crack in the eggs. Cook gently till done. Drizzle with some more oil and scatter over the parsley. Serve with flatbread.