In an ill-advised move, I went grocery shopping without without a list and ended up with 2 dozen eggs in my kitchen. Scrambled and baked eggs and a couple of cakes later, I still had a few eggs with their use-by date fast approaching. Fortunately, this coincided with my need for a solo supper when the husband went out for the evening.
This dish is a nod to Shakshuka, Huevos Rancheros and Avga me Domates, without actually being authentically any of them. It’s a quick and easy store cupboard standby that’s easily scaled up to feed more than one, if you so require it.
Ingredients: (for one person)
a shallot or small onion, chopped
a clove of garlic, thinly sliced
½ tsp paprika
¼ tsp ground cumin
½ tsp dried oregano
a tin of chopped tomatoes
a pinch of dried chilli flakes
salt and pepper
2-3 eggs, depending on their size and your hunger levels
- Heat a little oil in a frying pan (an omelette pan or something of a similar size in perfect for one) and add the chopped shallot. Gently fry until soft, add the garlic and fry for a few more minutes, without browning.
- Add the paprika, cumin and oregano and stir into the softened onion and garlic. Pour in the chopped tomatoes and bring to the boil, stirring all the time. Season with chilli flakes, salt and pepper.
- Break the eggs into the pan and when the whites start to cook, swirl them carefully into the tomatoes without disturbing the yolks.
- Cover and leave to simmer for about 5 minutes until the egg whites are cooked but the yolks are still soft.
- Serve with plenty of bread for dipping.