Serves: 3
Total Time: ~40 mins
For the Spicy Tomato Sauce & Eggs:
Ingredients:
• 1.5 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1.5 tsp ground cumin
• 1 tsp smoked paprika
• 1/2–1 tsp chili flakes (adjust to taste)
• 1.5 tbsp tomato paste
• 1.5 cans chopped tomatoes (600g total)
• Salt & pepper
• 6 eggs
• Optional: pinch of sugar or splash of vinegar
• Optional toppings: parsley, coriander, crumbled feta
Instructions:
1. Make the sauce:
Heat olive oil in a wide skillet or sauté pan. Sauté onion until soft (5–7 mins), then add garlic, cumin, paprika, and chili flakes. Cook for 1 min.
2. Add tomatoes:
Stir in tomato paste and the canned tomatoes. Season with salt, pepper, and sugar or vinegar if needed. Simmer uncovered for 15 minutes until thickened.
3. Poach the eggs:
Make 6 small wells in the sauce. Crack an egg into each. Cover and cook gently 6–8 minutes, or to your preferred yolk texture.
4. Top it off:
Finish with chopped herbs and/or feta.
For the Potato Rostis:
Ingredients:
• 3 medium potatoes, peeled
• Salt & pepper
• 1.5 tbsp flour (optional)
• Oil or butter for frying OR bake as individual rostis (see below)
Frying Instructions:
1. Grate potatoes and squeeze out moisture thoroughly.
2. Mix with salt, pepper, and flour (if using).
3. Heat oil or butter in a non-stick pan. Shape into small rounds (6–9 rostis) and fry 3–4 mins per side until golden and crisp.
Or Bake (Oven Method for Less Fuss):
1. Preheat oven to 200°C (390°F).
2. Mix grated, squeezed potatoes with oil, salt, pepper, and optional flour.
3. Line a tray or muffin tin. Form small rounds and press them down slightly.
4. Bake for 25–30 minutes, flipping halfway or grill the tops at the end.
To Serve:
Plate up the spicy eggs and sauce with a couple of hot rostis per person. Scoop, dip, and enjoy!
