Eggs with Tomato and Cumin

Ever have one of those truly shite days, where you’re really busy but everything seems to go wrong and you get so stressed you end up knocking passion fruit cheesecake filling out of the fridge and it explodes and covers the whole kitchen?  Well that was my day. It was fairly catastrophic.
On the plus side, it was definitely a day for a comforting bowl of soul food. And for me, that means eggs. 

Lovely, yellow eggs. They just look so positive and full of optimism. 


This dish inspired by the Levantine dish Shakshuka, which is baked eggs in a spicy tomato sauce. I make mine in a pan on the hob because it’s quicker and I find it easier to get the eggs just how I like them (super runny but no snot). It’s a really great dinner for one hungry person, or breakfast or light lunch for 2. I like to eat this meal with a dollop of yoghurt and some toasted ciabatta.


Eggs with Tomato and Cumin

  • 1 tsp of ground cumin
  • 1/2 tsp chilli powder
  • A pinch of red pepper flakes
  • 1 small onion, chopped
  • 1/2 a red pepper, chopped
  • 2 tomatoes, diced
  • 2 free range eggs

  1. In a frying pan or skillet, sautee the onion in the spices until it starts to soften.
  2. Add the pepper and cook for a further minute.
  3. Add the tomatoes and cook u till they start to release their juices.
  4. Pour over just enough water to cover.
  5. Simmer for approximately 10 minutes, until the sauce has reduced and thickened and the vegetables are beginning to break down.
  6. Crack the eggs into the middle of the pan and cover with a lid.
  7. Simmer for 5-7 minutes, depending on how you like your eggs.
  8. Serve with crusty bread for dunking.