- 2 tbsp olive oil
- 2 tsp tomato paste
- 2 large red or green peppers , diced
- 4 cloves garlic , minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 5 large tomatoes , chopped
- 4 large eggs plus 4 egg yolks
- 1/2 cup yoghurt
Heat olive oil in a large frying pan over medium heat and add tomato paste, peppers, garlic, cumin, and 3/4 tsp salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little with the sauce, taking care not to break the yolks.
Simmer gently for 8 to 10 minutes until the egg whites are set but the yolks are still runny (you can cover the pan with a lid to hasten the process). Remove from the heat and leave for a couple minutes to settle, then serve with a few spoons of yoghurt.