In a large frying pan, heat oil. Add garlic and chilis, and saute until lightly browned, not burned. Depending on how many seeds you kept in the chilis, the steam from the pan may slightly sting your eyes.
Once the chilis and garlic have browned, add all the tomatoes. Season with salt and pepper. Bring to a light boil, then turn down to a simmer. Leave uncovered for 20—30 minutes, or until tomato mixture has thickened.
When most of the water has evaporated and the tomatoes have thickened, use a spoon to create four shallow wells (one for each egg.) Crack the eggs into the wells, and cover. Cook until whites are solid.
Serve in a shallow bowl with a slice of soft bread, and a side of hummus. Garnish with cilantro, if desired.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
In a large frying pan, heat oil. Add garlic and chilis, and saute until lightly browned, not burned. Depending on how many seeds you kept in the chilis, the steam from the pan may slightly sting your eyes.
Once the chilis and garlic have browned, add all the tomatoes. Season with salt and pepper. Bring to a light boil, then turn down to a simmer. Leave uncovered for 20—30 minutes, or until tomato mixture has thickened.
When most of the water has evaporated and the tomatoes have thickened, use a spoon to create four shallow wells (one for each egg.) Crack the eggs into the wells, and cover. Cook until whites are solid.
Serve in a shallow bowl with a slice of soft bread, and a side of hummus. Garnish with cilantro, if desired.