A simple but delicious take on a north African brunch option.

Serves 4.


  • 100g SaltPig Sobrasada
  • 2 tins chopped tomatoes
  • 1 red onion (sliced)
  • 1 red pepper (sliced)
  • 2 cloves garlic (sliced)
  • 1tsp ground cumin
  • 1tsp smoked paprika
  • 4 eggs
  • Small bunch coriander (and/or parsley)


Step 1
In a wide frying pan sweat onion, pepper and garlic in a generous amount of olive oil until soft and sweet (approx 15 mins).  Add spices and cook out for 2 minutes.

Step 2
Add tinned tomatoes, season and bring to a gentle simmer.  Cook for 20 mins or so until you have a thick tomato sauce. 

Step 3
Make 4 slight wells in the sauce for the eggs to rest and crack the eggs into each one.  Continue to cook gently until the whites start to cook around the edges. 

Step 4
Break up your Sobrasada into small pieces and dot around the eggs.  Cover the pan with a lid and cook until the eggs are fully cooked. 

Sprinkle with chopped herbs and serve.

Ben Dulley