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By Tal Smith

Published 2014

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This is a North African dish of eggs poached in spicy tomato sauce and the ingredients are basics you’re always likely to have in the house: onions, garlic, tomatoes and eggs but you could embellish it by adding peppers, aubergines or potatoes.


  • 1 onion, diced
  • 2 tbsp vegetable oil
  • 3 cloves of garlic, crushed
  • 1 small red chilli, sliced (optional)
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 5 large overripe tomatoes, chopped
  • 1 tsp sugar
  • pinch of salt and freshly ground black pepper to taste
  • 250–500 ml water
  • 4–6 eggs
  • 1 tsp cumin
  • basic white bread for serving


Fry the onions in oil until they soften. Add the garlic and chilli and then the peppers, tomatoes, sugar, salt, pepper and 250 ml of water. Cook for about 20 minutes on a low heat until the sauce reduces slightly and the flavours have had time to develop.

If you find the sauce is too thick, add more water. Crack the eggs into the pan and continue cooking for about 10 minutes until they are cooked through. Sprinkle with cumin and serve with white bread.