Pepper and tomato eggs

Ingredients

• Eggs (raw)4 pieces
• Bell pepper (raw)250g
• Canned tomatoes (canned)400g
• Onions (raw)100g
• Ground cumin (dry)2g
• Plain bread (cooked)160g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g

Method

1. Cut 100g onions into 5mm dice and 250g bell pepper into 1cm squares. Heat 15ml olive oil in a broad lidded skillet over medium heat. Soften onion and pepper for 8–10 minutes until a pepper piece bends easily. Stir in 2g ground cumin for 30 seconds.
2. Add 400g canned tomatoes, 3g salt and 1g black pepper. Simmer uncovered over medium-low heat for 10–12 minutes until a spoon drawn through the sauce leaves a gap briefly. Reduce watery tomatoes further so the eggs do not float.
3. Make shallow wells in the hot sauce. Crack 4 pieces eggs into a cup one at a time and slide into the wells. Cover and cook over low heat for 6–10 minutes until whites and yolks are firm. If the base catches, add a spoonful of processing water at the side and lower the heat.
4. Serve the eggs and sauce with 160g plain bread. For a fractional egg quantity, beat the scaled egg amount first and pour it into the wells; check that it sets all the way through.
5. The displayed quantities already match your selected servings. For 1 or 2 servings, use a smaller pan and check early; keep the stated cut sizes. For 4 servings use a broad pan or uncrowded trays; for 8 split every ingredient evenly into two 4-serving batches (more if the pan or pot capacity requires it). Keep pans below 80% full and vegetables in one layer when browning. Repeat the cooking and doneness checks for each batch; elapsed time increases for sequential batches. Serve promptly. Cool any extra cooked food in shallow containers and refrigerate within two hours, or one hour above 32°C. Keep the fridge at 4°C or below. Reheat cooked leftovers evenly to 74°C, checking several places with a food thermometer. Keep raw garnishes and cold yogurt or tahini sauces separate and use them cold within their label limits.