2 T olive oil 1 t ground fennel 1/2 t ground cumin (toasted if possible) 1/4 t black mustard seeds 1/2 t dried chilli flakes 1 small onion, finely diced 1 heaped t grated fresh ginger 2 t crushed garlic ½ smoked chorizo sausage, diced 1 red pepper, deseeded and finely diced 1 can chopped tomatoes in juice 4 jumbo free-range eggs chopped fresh parsley or coriander to garnish
1 cup low-fat plain live yoghurt 1 1/2 t sumac 1 t crushed garlic salt juice of half a lemon or lime 2 T olive oil
Heat olive oil in a large heavy-bottomed frying pan and fry spices and chilli for 3 minutes or until aromatic. Tip in the onion, ginger, garlic, diced chorizo and red pepper, and cook gently for 5 -6 minutes until the onion is translucent. Take care not let the spices scorch; turn the heat to medium if necessary.
Add the tomatoes, stir very well and let simmer for five minutes until thickened slightly. Season well with salt and pepper. Make four hollows in the sauce with the back of a wooden spoon and careful break one egg into each hollow. Cover with a lid and let steam for 5 -6 minutes until the eggs are just set.
Meanwhile, whisk together all the ingredients for the yoghurt and keep cold. Toast the pittas and when the eggs are set, serve straightaway.