Serves 4
6 garlic cloves
6 tablespoons olive oil
4 slices stale bread
1 3/4 pints light stock
4 oz canned tuna, drained and flaked
salt
1 teaspoon hot paprika, or sweet paprika plus a pinch of cayenne pepper
4 eggs
1/2 teaspoon cumin seeds, well crushed
Put the oil and garlic in a casserole over a medium heat.
Remove and reserve the garlic the moment it looks cooked. Then fry the bread on both sides until golden.
Add the stock and bring to a simmer, stirring to break up the bread. Add the garlic and flaked tuna and season with salt and paprika.
Break in the eggs and poach gently for 5 minutes. Sprinkle the cumin over the top before serving.