Serves: 4 Prepare & Cook:


  • 2 tbsp sunflower oil
  • 2 small onions, chopped
  • 3 garlic cloves, crushed
  • 1 tsp SpinneysFood Fine Paprika
  • ½ tsp SpinneysFood Fine Cumin
  • ¼ tsp cayenne pepper
  • 2 thyme sprigs, leaves picked
  • 400g can SpinneysFood Organic Chopped Italian Tomatoes
  • 125ml SpinneysFood Tomato Passata
  • 1 tbsp brown sugar
  • 4 eggs
  • 2 handfuls coriander leaves


  1. Heat the oil in a large frying pan, or 4 small cast-iron pans, over a medium-high heat. Add the onions and cook for 6-8 minutes until golden brown. Stir in the garlic, paprika, cumin, cayenne and thyme leaves. Season and cook for a further 2 minutes.
  2. Add the chopped tomatoes, purée, 150ml water and the sugar. Stir well, reduce the heat to low and simmer for 10-15 minutes until thickened. Taste to check the seasoning.
  3. Make 4 hollows in the top, or 1 in each pan, crack in the eggs and cover with a lid. Simmer for 5-10 minutes or until the eggs are cooked to your liking. Sprinkle over the coriander leaves and bring to the table.