- 3 tablespoons olive oil
- 2 medium onions, chopped
- 3 green chilli, sliced (or jalapeno)
- 6 garlic cloves, finely chopped
- 2 tablespoon tomato paste
- 1 whole peeled tomatoes, crushed (411g)
- 2 tomatoes, chopped
- 250g ground beef (optional)
- 1–2 tablespoons sugar
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1 teaspoon cayenne, or to taste
- 1/2 teaspoon freshly ground black pepper
- 6 eggs
- 1/4 cup chopped cilantro
- Heat oil in a large skillet over medium-low heat.
- Saute onion for 5 minutes.
- Add garlic and cook for another 1 minute.
- Mix in all the spices and cook till fragrant.
- Stir in tomato paste and saute well.
- If you are using ground beef, you can add the ground beef now and cook this for about 5 minutes.
- Add fresh tomatoes and canned tomatoes.
- Season with salt and simmer for about 10 minutes.
- Gently crack eggs into skillet over sauce and cook till eggs are just set, for about 7 minutes.
- Alternatively, you can cook the eggs, over the sauce in the oven for about 10 minutes.
- Top with cilantro and serve with slices of crusty bread.
