August 16th, 2016
Excerpted from Posh Eggs by Quadrille
Heat the oil in a large pan.
Add the onion and cook slowly over low heat for 8 minutes, until soft and golden.
Stir through the fennel and cumin seeds, and chili, and cook for a further minute. Add the peppers, cook for 2–3 more minutes, then pour over the chopped tomatoes and a splash of water.
Season well and allow the sauce to bubble for 5 minutes, until aromatic and slightly thickened.
Make shallow depressions in the sauce and crack in your eggs.
Cook over low heat for around 15 minutes until the whites have set but yolks are still runny.
Meanwhile, combine the garlic, lemon and extra virgin olive oil with the yogurt in a bowl and season to taste.
Sprinkle the eggs with the cayenne, seasoning and the chopped herbs.
Serve directly out of the pan at the table with the cooling garlicky yogurt and warm flatbreads.