Shakshuka

You Will Need:

• 2 tablespoons olive oil

• 1 medium onion, diced

• 1 red capsicum, diced

• 3 garlic cloves, finely chopped

• 2 teaspoons paprika

• 1 teaspoon cumin

• ¼ teaspoon chili powder

• 1 can whole peeled tomatoes

• 6 large eggs

• Salt and pepper, to taste

• Chopped fresh parsley and coriander, for garnish

How to Make:

1. Sauté Vegetables: Heat olive oil in a large sauté pan over medium heat. Add the diced onion and capsicum. Cook for about 5 minutes, stirring occasionally, until the onion becomes translucent.

2. Add Garlic and Spices: Add the chopped garlic, paprika, cumin, and chili powder to the pan. Stir and cook for an additional minute until fragrant.

3. Add Tomatoes: Pour in the can of whole peeled tomatoes with their juice. Use a spoon to break the tomatoes into smaller pieces. Stir to combine everything.

4. Simmer: Reduce the heat to medium-low and let the mixture simmer for 10-15 minutes, allowing it to thicken slightly. Season with salt and pepper to taste.

5. Add Eggs: Make small wells in the tomato mixture and crack the eggs into each well.

6. Poach Eggs: Cover the pan and let it simmer for 5-8 minutes, or until the eggs are cooked to your liking. For runny yolks, check them around the 5-minute mark.

7. Garnish and Serve: Sprinkle chopped fresh parsley and coriander over the top. Serve warm, optionally with crusty bread or pita on the side.

Makes approx 2-3 serves