Chakchouka-style egg sambal

Ingredients

• 5 eggs
• 2 teaspoon(s) of sambal
• 1/4 teaspoon(s) fennel seeds
• 2 cloves

• the seeds of 2 cardamom pods

• 1/2 teaspoon(s) ground cinnamon
• 1/2 tablespoon curry powder
• 6 cl of olive oil
• 1/2 teaspoon mustard seeds
• 20 curry leaves
• 1 red onion sliced
• 10 g grated ginger
• 5 cloves of crushed garlic
• 10 g of fresh coriander
• 150 g cherry tomatoes
• 400 g canned crushed tomatoes
• 10 cl of tamarind concentrate
• 15g brown sugar

• salt and pepper

Preparation

1. Place the fennel seeds, cloves and cardamom in a pan and toast them over medium heat for 2 minutes. Pound them in a mortar. Add the cinnamon and curry, then set aside.

2. Heat 3 tbsp. tablespoon of oil in a frying pan. Add the mustard seeds and 10 curry leaves, cook for 1 minute. Add the onion, cook it for about 7 minutes, stirring.

3. Add the ginger, garlic, coriander (keep a few leaves for decoration) and tomatoes, cook for 5 minutes, add the ground spices. Brown the mixture for 2 minutes, then add the sambal, crushed tomatoes, tamarind, 30 cl of water, sugar and ¼ tsp. teaspoon of salt. Mix, bring to a boil.

4. Reduce heat to low then cook for 20-25 minutes uncovered until thickened.

5. Break the eggs into the sambal. Cover the pan and cook for 7-8 minutes, until the whites are set (the yolks remain runny).

6. Heat the remaining oil in a frying pan over medium heat, and fry the remaining curry leaves for 1 minute. Remove the pan from the heat.

7. Drizzle with aromatic oil, sprinkle with coriander leaves and serve.