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21p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Warm the oil over a medium-high heat in an oven-safe frying or sauté pan, then add the onion with a pinch of salt. Cook for about 10 minutes until golden, then mix in the cumin seeds (if using), garlic and ginger and cook for 2 minutes more. Finely chop the tomatoes by hand or in a blender while the onion cooks.
Mix in the turmeric and chilli powder quickly, then add the tomatoes. Cook for 10 minutes, until the mixture reduces and becomes jamlike. Mix in the salt, vinegar, sugar and ½ the coriander leaves. Preheat the oven to 200ºC, gas mark 6.
Lower the heat under the pan to medium, then make 4 even dents in the mixture and break an egg into each one. Allow the eggs to cook for 1 minute until they start turning white at the base, then pop the pan into the oven for 5 minutes for the eggs to set. Check the whites are cooked and the yolks golden and runny.
Sprinkle the eggs with a pinch of sea salt flakes, if liked, and the remaining coriander leaves to finish. Serve with soft buttered bread rolls or chunks of warm sourdough.
You could crack the eggs on top and bake until cooked through, but it works well sunny-side up.
Typical values per serving when made using specific products in recipe
Energy | 1,694kJ/ 407kcals |
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Fat | 25g |
Saturated Fat | 4.2g |
Carbohydrates | 21g |
Sugars | 16g |
Fibre | 7.7g |
Protein | 21g |
Salt | 0.5g |
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