Eggs with Tomatoes and Cumin (2)
halved or quartered
trimmed and roughly sliced
plump garlic cloves
peeled and sliced
medium organic eggs
roughly chopped fresh coriander leaves
sea salt and black pepper
Heat the olive oil in a medium frying pan over a moderate heat. When hot, add the garlic, spring onion and cumin and fry until they are just starting to colour.
Add the tomatoes, chilli, salt and pepper then simmer for about 15 mins until the tomatoes are cooked but not totally broken up.
Crack the eggs into each half or quarter of the pan and ruffle the whites with a fork so they are thinned over the surface of the tomato.
Simmer for about 1-2 minutes until the eggs are cooked to your preference. Sprinkle with coriander and serve immediately, accompanied by some bread or oven chips.