- A 150g pot of plain flour
- 1 onion
- 1 yellow pepper
- 2 garlic cloves
- A handful of coriander
- A handful of flat leaf parsley
- 1 tsp ground cumin
- A 400g tin of chopped tomatoes
- 4 eggs
- Sea salt and freshly ground pepper
- 2 tbsp olive oil
- 3-5 tbsp warm water
- Deep frying pan with a lid
- Frying pan
- Tea towel
- Small cup or bowl
Sift the flour into a bowl. Take out 1 tbsp and set aside for later. Add a pinch of salt, 1 tbsp oil and 3-5 tbsp warm water. Mix to make a soft dough. Turn out of the bowl. Knead for 2-3 mins till supple. Cover with the bowl. Rest for 10 mins.
Peel and finely chop the onion. Halve the pepper. Scoop out the seeds and white bits and roughly chop. Peel and crush the garlic. Finely chop the coriander and parsley stalks. Chop the leaves separately and set aside.
Warm 1 tbsp olive oil in a deep frying pan over a medium heat. Add the onion and pepper. Season with salt and pepper. Gently fry for about 8 mins till the veg are soft and lightly coloured.
Add the garlic and the coriander and parsley stalks to the onion. Measure out 1 tsp of the ground cumin and stir that in. Cook and stir for 2 mins.
Add the chopped tomatoes with half a can of water. Stir and cover. Simmer for 15 mins. Add more water if it looks too dry – it shouldn’t get too thick.
Dust your work surface with the reserved flour. Divide the dough into four. Roll each piece out to the size of a small plate.
Heat a dry frying pan over a medium heat. Add a flatbread to the pan. Cook for 1-2 mins on each side till golden. Wrap in a clean tea towel to keep warm. Repeat with the remaining dough.
Crack an egg into a small cup or bowl. Make four holes in the tomato sauce. Slide the egg into one of the holes. Repeat till all the eggs have been added. Cover and cook for 3-4 mins till they’re just set (or cook for another 3-4 mins for harder yolks). Top with the chopped parsley and coriander leaves and serve with the flatbreads.