Thursday, 16 June 2016


 inspired by Yotam's Plenty

1/2 tsp cumin seeds
1 tsp oive oil
1 large onion, peeled and sliced
1 red pepper, cut into strips
2 tsp sugar
1 tbsp flat-leaf parsley, chopped
4 large ripe tomatoes, roughly chopped
1/2 tsp cayenne pepper
salt and black pepper
180g labneh
4 eggs

In a large saucepan, dry-roast the cumin on high heat for two minutes. 
Add the oil and saut√© the onions for two minutes. 
Add the peppers, sugar, parsley and cook on high heat. 
Add the tomatoes, cayenne, salt and pepper. 
Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce.
 Taste and adjust the seasoning. 

Place four saucepans on medium heat and divide the mixture between them. 
Break one egg into each pan. 
 Sprinkle with salt and black pepper and dollops of labneh.
Bake in a 200C oven for 6 minutes.

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