Ingredients

• 1 onion (small)
• 1 teaspoon of cayenne pepper
• 1 teaspoon of ground cinnamon
• 1 tin of tomatoes
• 150 grams of natural yoghurt
• 1 teaspoon of salt
• 1 clove of garlic
• 1 lemon of lemon juice
• 4 eggs

Method

1. Chop the onions and sweat on a medium heat for a few minutes
2. Add the cinnamon and cayenne and cook for another 2 minutes
3. Add the tin of tomatoes, bring to the boil for 5 minutes, reduce heat and simmer for 5 minutes
4. Meanwhile crush the garlic and mix in a small jug along with the yoghurt, salt, and lemon juice
5. Once the tomato mixture is done, divide between 4 ramekins, not filling more than 75%
6. Dot the yoghurt mixture into the centre of each ramekin (there should be plenty spare to serve on the side)
7. Break an egg into each ramekin
8. Drizzle each egg with a little olive oil
9. Bake in the oven for 10 minutes until the eggs are cooked (or less if you like it runny)
10. Enjoy with some warm naan bread!