Spicy Pan Breakfast



  • 5 tsp (25 ml) sunflower or canola oil
  • 2 onions, halved and thinly sliced
  • 1 clove of garlic, crushed
  • 1 tbsp (15 ml) finely grated fresh ginger
  • 1 carrot, grated
  • 1 baby marrow, grated
  • 1 tsp (5 ml) ground cumin
  • 1 tsp (5 ml) ground coriander
  • 1 tsp (5 ml) paprika or a pinch of cayenne pepper
  • 1 chilli, seeded and chopped (optional)
  • 1 x 410 g tin chopped tomatoes
  • ½ tsp (2,5 ml) salt lemon juice and black pepper to taste
  • 6 eggs
  • 3 tbsp (45 ml) chopped fresh coriander or parsley


Heat half of the oil over a medium heat in a large frying pan. Fry onions, garlic and ginger until soft. Add carrot and baby marrow and fry for a few minutes.

Stir in the spices and chilli and fry until aromatic. Add tomatoes, reduce heat and simmer for 5 minutes. Season with salt, lemon juice and pepper.

Make 6 openings in the sauce and divide the rest of the oil between these openings.

Crack an egg into each opening and simmer with a lid for 4-5 minutes or until the yolks are cooked to your preference.

Sprinkle with fresh herbs and serve on toast or with slices of avocado.


  • Other veggies like brinjals, baby marrows or mushrooms can be fried with the onions.
  • Add a tin of beans to the sauce, before adding the eggs, to make this an even more filling breakfast or light meal.