Moroccan Eggs

1. 1

   Blanch the tomatoes in boiling water and peel off the skins carefully. Cut them into quarters and de-seed them.

2. 2

   Heat the garlic, green onions|spring onion and cumin in a frying pan with hot oil. Stir for a few minutes until they start to brown.

3. 3

   Add the tomatoes, cayenne, salt, pepper and granulated sugar|sugar and simmer for 15 minutes, less if the tomatoes start to fall apart.

4. 4

   Crack an egg in each quarter of the pan, spreading the whites carefully with a fork so they cover the surface of the tomato mixture.

5. 5

   Simmer for a further 2 minutes, or until the eggs are cooked how you like them.

No additional tips available.