2 small shallots, peeled and sliced
1 tbsp pomegranate molasses
1/2 tsp ground cinnamon
50g frozen peas (optional)
Salt and black pepper
1 Heat some olive oil in a frying pan, and gently fry the shallots.
2 Once the shallots are soft, add the water, pomegranate molasses, cinnamon and peas. Bring to the boil again, then gently simmer for about 3 minutes. Add some salt and pepper to taste.
3 Make a well in the centre of the sauce, break the eggs into it, put a lid on and cook for barely 3-4 minutes, depending on how soft you like your eggs. Serve with rice or flat bread.
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