Eggs Poached in Fragrant Sauce:

I used to call this dish 'Pungent Eggs' my guinea pigs never took to the title. So it has affectionately been renamed Fragrant! A very tasty and healthy way to poach eggs you could eat these for breakfast, lunch or dinner. Think curry but with eggs.

4 large eggs

400g canned chop tomatoes

1 white onion

1 clove garlic

1 teaspoon fennel seeds

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon nutmeg

1 red jalapeno

1 tablespoon sea salt

½ teaspoon sugar

2 tablespoon olive oil or sesame oil

A good handful or coriander leaves or mustard cress

2 large slices of dense crusty bread i.e. sour dough, ciabatta, focaccia etc…


Method:

Peel the onion and garlic, finally dice the onion and thinly slice the garlic, cut the jalapeno in half remove the seeds and dice. Bring a large pan to the heat with oil and add the onion, garlic, jalapeno, fennel, cumin, coriander and nutmeg cook till the onion goes sticky and brown add the tomatoes with salt and sugar bring to simmer. Cook tomatoes for 10 minutes, crack the eggs gently round the sauce (keeping the eggs whole) carefully spoon the sauce over the eggs so they poach, cover and turn the heat down to low cook for a further 5-6 minutes or till the whites have set. While the eggs are cooking toast the bread and wash the coriander or mustard cress roughly chop. To serve place the toast on a plate then spoon 2 of the eggs on top with plenty of the sauce and garnish with coriander or mustard cress.