World Cuisine

  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon sweet smoked paprika
  • 1 thyme sprig
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 200 ml (7 fl oz) water
  • 4 eggs
  • salt and pepper
  • chopped parsley, to garnish

Heat the oil in a large, deep frying pan, add the onion and cook for 5 minutes until softened. Stir in the garlic and paprika and cook for a further 30 seconds.

Add the thyme sprig, tomatoes and the measurement water, then season with salt and pepper. Bring to the boil, then reduce the heat and simmer for 10 minutes until rich and thickened.

Make 4 small pockets in the tomato sauce, then break an egg into each one. Cover the pan with foil and simmer for about 5 minutes until the egg whites are cooked through. Serve scattered with chopped parsley.

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