Ingredients
Sauce
1 small onion, chopped
2 cloves garlic roughly chopped
1 tablespoon Ras el Hanout
¼ cup olive oil
800g tinned whole peeled tomato’s
Salt, Sugar, Pepper to taste
Smoked Almond Hummus
400g tin chickpeas
125g tahini
3 tablespoons Lemon juice
50 ml cold water (you may need more depending on chickpeas)
Smoked almonds, roughly chopped
Salt
Middle Eastern Baked Eggs
8 Eggs
Sauce
4 Lebanese breads or other flat breads
Small bunch of mint and coriander
Rind of 1 preserved lemon
Method
Sauce
- Sweat the onions and garlic in the olive oil on a medium heat for 3 minutes or until soft.
- Add the ras el hanout and cook for a further minute, then add the tinned tomatoes, 200 ml of water and cook for 30 minutes.Season with salt, a little sugar and pepper.
Smoked Almond Hummus
- Place the chickpeas, and cold water into a food processor. Blend until very smooth and add the tahini and lemon juice. Blend until its comes together and taste for seasoning.
- Fold in the chopped smoked almonds.
Middle Eastern Baked Eggs
- Place the sauce in a tagine or paella pan or a normal frypan.
- Heat the sauce up and carefully crack 8 eggs into the sauce.
- Turn to a medium heat and cook for 5-8 minutes or until the whites have just set and yolks are runny.
To Serve
- Place 2 eggs and some sauce onto a plate, top it with a spoonful of the smoked almond hummus and scatter some mint, coriander and finely sliced preserved lemon around the plate.
- Serve with the warmed flatbreads.