Pepper and Tomato Shakshuka
Eggs gently poached in a sweet, smoky pepper and tomato sauce, brought to the table in the pan with plenty of bread for mopping.
Ingredients
- Olive oil2 tbsp
- Onion1 pc
- Red peppers2 pc
- Garlic3 cloves
- Ground cumin1 tsp
- Sweet paprika2 tsp
- Tinned chopped tomatoes2 can
- Eggs6 pc
- Coriander1/2 bunch
- Crusty bread8 slices
Method
- 01
Heat the oil in a large lidded frying pan over medium heat and cook the sliced onion and peppers for 10 minutes until soft and sweet.
- 02
Stir in the sliced garlic, cumin and paprika and cook for 1 minute until fragrant.
- 03
Tip in the tomatoes, season and simmer for 12 minutes until thick enough to hold a hollow when you drag a spoon through it.
- 04
Make 6 wells in the sauce, crack an egg into each, cover and cook over low heat for 7 minutes until the whites are set but the yolks still runny.
- 05
Scatter over the chopped coriander and serve straight from the pan with the bread.
Cook with what you have.
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