- 2 tsp cumin seeds
- 1 onion
- 1 red pepper
- 1 garlic clove
- A pinch or two of cayenne pepper
- 400g chopped tomatoes
- 1 lemon
- 2 eggs
- ½ tsp mixed spice
- 1 tsp tumeric
- 1 tbsp + 2 tsp oil
- Sea salt
- Freshly ground pepper
- 600ml boiling water
- Large pan with lid
- 1.
Peel and finely chop the onion. Halve the red pepper and scoop out the seeds and pith. Chop the pepper into similar-sized pieces to the onion.
- 2.
Place a large pan on to the heat for a few mins. When warm, drizzle in 1 tbsp olive oil and add the onion and pepper. Fry on a gentle heat for 5-6 mins till softened.
- 3.
Meanwhile peel and finely grate or crush the garlic. When the onion and pepper are softened add the garlic, a good pinch of salt, a small pinch of cayenne pepper (it’s spicy, so add as much or as little as you prefer), 1 tsp turmeric, 2 tsp cumin seeds and ½ tsp mixed spice. Stir for 2 mins.
- 4.
Pour in the tin of chopped tomatoes and add 600ml boiling water. Bring to a bubble then pop on a lid and simmer of a medium heat for 15 mins.
- 5.
After 15 mins, squeeze in the juice from half the lemon and taste the soup. Add more salt, pepper, turmeric or cayenne if you think it needs it.
- 6.
Crack the eggs into the pan, near the side, so you know where they are. Pop the lid back on and cook for 2 mins for runny yolks. Cook a little longer for a less runny egg, but remember the egg will keep cooking in the hot soup.
- 7.
Ladle the soup into a couple of warm bowls and top with an egg each. Drizzle 1 tsp oil over each and add a pinch of cayenne if you like. Serve with a wedge of lemon each for squeezing.
- Tip
Eat & Keep
This soup will keep for up to 3 days in the fridge or can be frozen for up to 3 months, minus the eggs Simply divide into individual tubs, cool, then seal and chill or freeze. Defrost overnight and make sure it is piping hot when you reheat it. Serve with a poached egg. - Tip
Poach me
You can poach your eggs separately if you prefer. Crack you egg into a sieve to drain away the watery bits of the egg white. Tip each egg into a pan of bubbling water for 2-4 mins depending on preference. Lift the eggs out and place into your soup. There is less chance of the egg breaking this way but cooking in the soup allows the egg to take on the flavours of the soup as well as less washing up!