Make the base sauce- Melt the butter in a large frying pan over a low-medium heat. Add the onions, stir through and pop a lid on and cook for about 4 minutes until they start to soften. Add the peppers, cover with the lid and cook for a further 5 minutes.
Meanwhile add the salt to a mortar followed by the coriander and cumin seeds and pound together, then add the garlic cloves and pound to a paste. Add this to the pan and stir through, cook for 1 minute then add the paprika, sugar, chilli powder and pepper. Cook everything together for 2 minutes, then add the tomatoes, stir through, then add the chopped tomatoes. Simmer together for 5 minutes. The sauce should be nice and thick, taste and adjust the seasoning to your liking.
Cook the eggs- Using a wooden spoon, make 4 wells in the tomato mixture and gently crack an egg into each.
Reduce the heat, cover with a lid and cook until the egg whites are set, about 6-7 minutes. Remove from the heat.
Make the topping and finish-melt the butter in a small pan, add the chilli and simmer gently for about 3 minutes. Remove the lid from the pan and finish with dollops of Greek yoghurt, the chilli butter, and sprinkle over the herbs. I also used a sprinkle of sweet pepper flakes. Serve with buttered crusty bread or toast- and dip in, delish!
75g Castle Dairies Traditional Salted Butter
1 medium onion, peeled and thinly sliced
1 red or yellow pepper, deseeded and sliced
Flavour Bomb
1 level tsp sea salt
1 tsp ground coriander/I use seeds
1 tsp ground cumin/I use seeds
2 large garlic cloves
1 tsp sweet paprika
1 tsp soft brown sugar, or honey
½ teaspoon chilli powder and pepper
½ teaspoon fresh ground black pepper
The rest
150g, ripe tomatoes, chopped
1 tin chopped tomatoes, or passata
4 large free-range eggs
Topping
25g Castle Dairies Traditional Salted Butter
1 medium chilli, deseeded and finely chopped
1 tablespoon chopped parsley and mint, mixed
4 teaspoons Greek yoghurt