• 25 ml sunflower or canola oil
• 2 onions, halved and thinly sliced
• 1 clove of garlic, crushed
• 15 ml finely grated fresh ginger
• 1 carrot, grated
• 1 baby marrow, grated
• 5 ml ground cumin
• 5 ml ground coriander
• 5 ml paprika or a pinch of cayenne pepper
• 1 chilli, seeded and chopped (optional)
• 410 g tin chopped tomatoes
• ½ tsp salt
• lemon juice and black pepper to taste
• 6 eggs
• 45 ml chopped fresh coriander or parsley

Serving size: 6
Preparation Time: 45 minutes

1. Heat half of the oil over medium heat in a large frying pan. Fry onions, garlic and ginger until soft. Add carrot and baby marrow and fry for a few minutes
2. Stir in the spices and chilli and fry until aromatic. Add tomatoes, reduce heat and simmer for 5 minutes. Season with salt, lemon juice and pepper.
3. Make 6 openings in the sauce and divide the rest of the oil between these openings.
4. Crack an egg into each opening and simmer with a lid for 4-5 minutes or until the yolks are cooked to your preference.
5. Sprinkle with fresh herbs and serve on toast or with slices of avocado.

Tip:

1. Other veggies like brinjals, baby marrows or mushrooms can be fried with the onions.
2. Add a tin of beans to the sauce, before adding the eggs, to make this an even more filling breakfast or light meal.

Recipe by Pharma Dynamics
Cooking from the heart