‘As a child my family’s menu consisted of two choices: take it or leave it.’ – Buddy Hackett
This recipe is neither authentic nor accurate. It’s really just more of a concept than a recipe. Add anything you think makes sense, get rid of anything you think doesn’t. The point here is fuss free, hassle free cooking.
Recipe adapted from too many places to list
Serves 1 very hungry person or 2 not so hungry people
What you’ll need:
3-4 chopped tomatoes
1-2 chopped onion
1/2 tsp red chilli powder
1 tsp cumin powder
3 -4 chopped garlic cloves
Salt and pepper to taste
Fistful of chopped up sausage (optional)
1 chopped bell pepper (optional)
1. Heat oil in a small pan and add garlic. Once you can smell the garlic, add onions and saute till nicely browned.
2. Add tomatoes and all spices and cook till the tomatoes are soft and soupy. Add sausage and bell pepper if using and cook for another couple of minutes.
3. Pour the tomato mix into an oven safe container and crack the eggs on top. Bake at around 180C for 10-15 minutes (till the eggs are set and the whites no longer translucent).
Note: If you can’t be bothered to turn on your oven, you can also crack the eggs into the tomato mix on the stove and let it simmer till the eggs are set.