Recipe: Shakshuka

Ingredients

Olive or avocado oil, for frying
1 onion, finely chopped
1 red pepper, finely chopped
1 yellow pepper, finely chopped
3 garlic cloves, finely chopped
2,5ml (½ tsp) ground cumin
5ml (1 tsp) smoked paprika
2 x 400g tins chopped tomatoes
15ml (1 tbsp) tomato paste
10ml (2 tsp) sugar
5ml (1 tsp) salt
Freshly ground black pepper, to taste
6 extra-large free-range eggs

To serve
100g feta, crumbled
Fresh flat-leaf parsley, chopped
Sourdough toast

Method

1. Heat a splash of oil in a large frying pan over medium heat and fry the onion and peppers until soft and fragrant.

2. Add the garlic and spices, and fry for another 30 seconds.

3. Add the chopped tomatoes, tomato paste, sugar, salt and pepper, and simmer over medium heat until the mixture has reduced slightly.

4. Use a spoon to make little wells in the tomato mixture and break an egg into each well. Cover with a lid and cook until the eggs are done to your liking, 3 – 5 minutes.

5. Scatter over the crumbled feta and parsley, and serve immediately with sourdough toast.

Brought to you by Food and Home

For more news your way, follow The Citizen on Facebook and Twitter.