Shakshuka

Serves 4 

Recipe adapted from feelgoodfoodie.net 

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, sliced
• 1 medium red bell pepper, sliced
• 2 garlic cloves, minced
• 1 can diced tomatoes
• 1 can tomato puree
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon coriander or other herbs
• ½ teaspoon salt
• ½ teaspoon black pepper
• 6 eggs
• Fresh coriander/parsley for garnish
• Bread for serving

 Method

1. Heat the olive oil in a large frying pan over medium heat
2. Add the onion, pepper and garlic and cook for about 10 minutes until the onion becomes soft and translucent
3. Pour in the diced tomatoes and tomato puree, add in the cumin, paprika and coriander, and season with salt and pepper
4. Bring to a boil, then reduce heat to low and simmer until the sauce thickens (about 10-15 minutes)
5. Create 6 small indents in the sauce using a spoon
6. Gently crack the eggs into the indents
7. Season with salt and pepper
8. Cover the pan and cook until the egg whites have set (about 5-8 minutes)
9. Garnish with fresh coriander or parsley and serve with a wholewheat/seeded bread