3 garlic cloves
1 yellow or orange pepper, diced
450g large tomatoes (about 5), chopped
2 tsp Xacuti Spice Mix
1 tsp tomato puree
3/4 tsp sugar
handful of chopped coriander
1. In a large frying pan or cast iron pan, heat up a tbsp of oil and saute finely diced onion with a pinch of salt for 5 minutes.
2. Add diced pepper to the onion, cook for 10 minutes, stirring frequently then add grated garlic.
3. Add 2 tsp Xacuti Spice Mix, stir into the onion/garlic/pepper then add chopped tomatoes, tomato puree, 3/4 tsp sugar and a splash of water. Season with a pinch of salt and black pepper and stir to combine. Simmer for 15 minutes, adding more water when necessary as the mixture starts to thicken.
4. Crack 4 eggs into the sauce, keeping them as far apart from each other as possible. The eggs will gently poach in the sauce in about 10 minutes. Using a large spoon, baste the eggs with sauce to help them cook. Top with coriander and serve on toast.