Berber Eggs By Katie Sanderson

Berber Eggs

Serves 4

a good glug of olive oil
4 red onions chopped chunky
3 cloves of garlic chopped chunky
2 tsp cumin
2 tsp paprika
125ml of water
5 free-range or organic eggs
spring onions, cut on an angle, for garnish
coriander, for garnish

Heat the oil in a frying pan. Add the onions and garlic and put on a medium heat. Leave to blacken and brown (approx 15-20 minutes). Resist the urge to move them around too much. Add the spices.

Once it’s brown, very soft and taken on a great caramelised texture, add the tomatoes and cook further. Taste for seasoning and add salt and pepper.

Make some space in the pan and crack your eggs. Add a lid to the pan and leave on a medium heat. Pay attention to not overcook the eggs. I like super-runny yolks.

Serve in the frying pan with some spring onion and coriander as a garnish.