• 1 tbsp olive oil
  • 1 medium onion, peeled and chopped
  • 1 red pepper, deseeded and sliced
  • 3 cloves garlic, peeled and minced
  • 1 red chili, chopped
  • 400 grams chopped tomato
  • 1 tsp granulated sugar
  • 1 tablespoon smoked paprika
  • 2 tsp Cajun spice
  • 1 tsp chipotle sauce
  • 1 tablespoon ground cumin
  • Salt and pepper to taste
  • 4 large eggs
  • 1 tsp Chili flakes
  • 1 avocado, peeled and chopped
  • 1 small red onion, peeled and finely sliced
  • Small bunch coriander, roughly torn
  • 3 tbsp soured cream
  • 2 tbsp sweet chili sauce
  • Pita or naan bread


  • Heat the oil in a large frying pan and cook the onion for 5 minutes until slightly softened. Add the red pepper, garlic and chopped chilli, cook for a further 3-4 minutes.
  • Add the chopped tomatoes, sugar, paprika, Cajun spice, chipotle, cumin and a pinch of salt and pepper. Bring to a gentle bubble and simmer for 10 minutes.
  • Use a spoon to make 4 hollows for the eggs. Crack the eggs individually and pour into the hollows. Simmer gently for 5-6 minutes until the white is cooks and the yolk is still runny. If you want to makes the whites set faster, you can cover the pan with a lid or some foil.
  • Remove the pan from the heat and sprinkle on the chilli flakes. Top with chopped avocado, red onion coriander, soured cream and a drizzle of sweet chilli sauce.
  • Serve with pita or naan bread for dipping


See our partner


Please consider the environment before printing our brochure

Professional Services & Newsletter

To request more information on our professional services, such as New Product development, Professional Nutritional Analysis for bakery’s retailers, restaurants and Café