This recipe is by local foodie celebrity, Sonia Cabano, whom I’ve known since our school days in Bloemfontein. The dish is perfect for our national health initiative, Meatless Mondays.
Tuskish Eggs with spicy tomato sauce, lemony sumac yoghurt and toasted pittas
Serves 2 or 4 for brunch
2 T olive oil
1 t ground fennel
1/2 t ground cumin (toasted if possible)
1/4 t black mustard seeds
1/2 t dried chilli flakes
1 small onion, finely diced
1 heaped t grated fresh ginger
2 t crushed garlic
1 red pepper, deseeded and finely diced
1 can chopped tomatoes in juice
4 jumbo free-range eggs
chopped fresh parsley or coriander to garnish
1 cup low-fat plain live yoghurt
1 1/2 t sumac
1 t crushed garlic
juice of half a lemon or lime
2 T olive oil
1. Heat olive oil in a large heavy-bottomed frying pan and fry spices and chilli for 3 minutes or until aromatic.
2. Tip in the onion, ginger, garlic and red pepper, and cook gently for 5 -6 minutes until the onion is translucent. Take care not let the spices scorch; turn the heat to medium if necessary.
3. Add the tomatoes, stir very well and let simmer for five minutes until thickened slightly. Season well with salt and pepper.
4. Make four hollows in the sauce with the back of a wooden spoon and careful break one egg into each hollow. Cover with a lid and let steam for 5 -6 minutes until the eggs are just set.
Meanwhile, whisk together all the ingredients for the yoghurt and keep cold. Toast the pittas and when the eggs are set, serve straightaway.