There’s something about the rain that makes you crave comfort. Soft blankets, hot tea and a terribly bad but oh so good romantic comedy. And maybe something to satisfy your belly as well. Last night the rain was torrential. I find it rather peaceful and soothing when it rains, especially when you can watch the droplets fall from the comfort of your dry, warm home. But some people don’t find it so comforting. Take my two dogs for example. Something inside them stirs and they turn into highly-strung, barking maniacs. So sadly, my moment to enjoy the rain was short lived last night. Instead I went to bed feeling rather annoyed at my cute but crazy canines. To make up for such an uneasy night I decided to comfort myself with these Middle Eastern baked eggs for breakfast this morning. And they seemed to do the trick.

This recipe is quite similar to shakshuka. I made it once at home when the pantry was rather sparse and it turned out to be a rather tasty dish. The main difference is that shakshuka contains capsicum and my dish does not, instead I use chickpeas. The spices too are quite similar. The lemony, citrus flavour of the freshly ground coriander seeds, the pungent earthiness of the cumin, the sweet paprika and hot dried chilli. I also add a little cinnamon for the beautiful aroma it provides and that spicier sweetness.

This dish is so simple and quick to make but still satisfies comfort food cravings. It is important to sauté the onions and garlic until they are translucent so that the sharp, slightly bitter taste subsides and the sweetness starts to shine through. The tomatoes adore this sweet garlic and onion mixture and once it is reduced further the dish turns a dark, velvety red and the sauce becomes rich. To finish the dish coriander is a lovely accompaniment, but sadly I had run out this morning. However I normally do add a little and it gives the dish that nice fresh hit to balance the rich tomato sauce.

 Middle Eastern Baked Eggs 

Serves 2

Ingredients:

• 1 onion finely diced
• 2 cloves garlic, crushed
• 1 tbs extra virgin olive oil
• 400g diced canned tomatoes
• 125g canned chickpeas
• 1 tsp cumin
• 1 tsp coriander seeds
• ⅓ tsp chilli flakes
• ¼ tsp cinnamon
• ½ tsp sweet paprika
• 2 eggs
• Salt and pepper

Method:

1. Preheat the oven to 200°C.
2. Place the onion and garlic in a skillet pan or small frying pan. Sauté over a low heat until they start to become soft and translucent in colour.
3. Add the canned tomatoes and cook over a medium heat for about 1 minute, stirring occasionally. Add the cumin, coriander seeds, chilli flakes, cinnamon, paprika and chickpeas and stir. Season generously with salt and pepper. Continue to cook for about 4 minutes or until the sauce starts to reduce and thicken.
4. Crack the two eggs into a bowl. Make a well in the centre of the pan and pour the eggs in. Leave to cook on low heat for about a minute and then transfer to oven to cook for 12 minutes. Serve.