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

Sauce

Step 1

Sweat the onions and garlic in the olive oil on a medium heat for 3 minutes or until soft.

Step 2

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

Step 1

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.

Step 2

Fold in the chopped smoked almonds.

Middle Eastern baked eggs

Step 1

Place the sauce in a tagine or paella pan or a normal frypan.

Step 2

Heat the sauce up and carefully crack 8 eggs into the sauce.

Step 3

Turn to a medium heat and cook for 5-8 minutes or until the whites have just set and yolks are runny.

To serve

Step 1

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.

Step 2

Serve with the warmed flatbreads.