Rougaille

Ingredients

• 100g bacon
• 1 onion, finely chopped
• 3cm ginger, very finely chopped (1 Tbsp)
• 4 garlic cloves, very finely chopped
• 1 Bird's eye chili
• 1 Tsp cumin seeds
• 1 small bunch of thyme, leaves plucked
• 400g ripe tomatoes, chopped, or good tinned tomatoes
• salt
• sugar (optional)
• 2-4 eggs
• 1 handful of coriander leaves
• flat bread and hot sauce for serving

Instructions

1. Add bacon into a pan over medium heat. Fry to render the fat out, then add onions. Once the onions are soft add the ginger, garlic, chili, cumin seeds and thyme for another few minutes.
2. Now add the tomatoes and let them cook for about 20 minutes, squashing them with a spoon occasionally. Taste and balance out the flavours with salt and, if necessary, sugar.
3. Create holes with the back of a spoon in the sauce. Then crack each egg into one of the holes, add a pinch of salt and cover the pan. Let it cook for 4-5 minutes, so that the yolk is still runny.
4. Server with coriander leaves, flat bread and hot sauce.