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Preparation Time : 10
Cook Time : 25
Total Time : 35
600g ripe tomatoes
4tablespoons olive oil
6 green onions
4 garlic cloves, sliced
1teaspoon cumin seed, roughly ground
1pinch cayenne pepper
Blanch the tomatoes in boiling water and peel off the skins carefully. Cut them into quarters and de-seed them.
Heat the garlic, green onions|spring onion and cumin in a frying pan with hot oil. Stir for a few minutes until they start to brown.
Add the tomatoes, cayenne, salt, pepper and granulated sugar|sugar and simmer for 15 minutes, less if the tomatoes start to fall apart.
Crack an egg in each quarter of the pan, spreading the whites carefully with a fork so they cover the surface of the tomato mixture.
Simmer for a further 2 minutes, or until the eggs are cooked how you like them.
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