Shakshuka – Home Grown

Ingredients – serves 3

• 1 tsp vegetable or olive oil
• 1 onion diced
• 1 red pepper
• 5 garlic cloves, finely chopped
• 1 tsp paprika
• 1/2 tsp ground cumin
• 400g tin chopped tomatoes
• 6 eggs
• fresh coriander or parsley – chopped
• crusty bread
• salt and pepper

Method

1. Put large frying pan with a lid on a medium high heat and add the oil, then the onion, then the red pepper and let them soften for 4 – 5 minutes.
2. Add the garlic, paprika and cumin and cook for a further 2 minutes, then add in the tomatoes and give everything a stir.
3. Make 6 wells in the tomato mixture, each big enough to hold an egg. Crack an egg into each well, then put the lid on and cook for about 3 minutes. keep checking on the eggs every minute as they cook extremely fast with the lid on (the tops steam inside the pan and the last thing you want for this dish is a hard yolk!).
4. When the eggs are cooked but still have a beautifully runny yolk, add salt and pepper and sprinkle with your chosen herb.
5. Slice up your crusty bread and you can serve this straight from the pan for a rustic feel if you want!

Recipe and image courtesy of Mitch Lane – ‘Feed your family for a fiver’