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Shakshuka

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Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast, Lunch
Servings 2

Ingredients
  

  • 2 tbsp Olive oil
  • 1 white onion, finely chopped
  • 1 red pepper, deseeded and finely chopped (or any other peppers of your choice)
  • 1 tsp garlic paste or 2 garlic cloves crushed
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper or chilli flakes
  • 400 g chopped tomatoes (1 can)
  • 1 tbsp tomato puree
  • salt and pepper
  • 4 eggs
  • handful of chopped parsley

Instructions
 

  • You will need a lidded shallow frying pan (if not, see top).
  • Heat the oil in the pan, added the onions and peppers and gently fry for around 5mins or until they have softened.
  • Then add the garlic, cumin, paprika and chilli pepper or flakes and cook for around 30seconds.
  • Then add the chopped tomatoes, tomato puree and a large pinch of salt and pepper and stir together. Turn the heat down low and cook for another few mins. If you think it's drying up to much, add a splash of water, but your don't want it runny.
  • Make 4 wells in the sauce. Break an egg into a cup and very carefully drop them into a well, repeat with the remaining eggs. Cover with a lid and cook for around 3-5 minutes or until the whites are just set and the yolks are still runny
  • Sprinkle the parsley over the top and service immediately with some toasted sourdough

Top tip:

  • If you don't have a frying pan with a lid, you can use a large heatproof plate (use oven cloves to remove it as the plate will get very hot) or some kitchen foil and cover.