Shakshuka

A North African and Middle Eastern classic — eggs poached in a rich, spiced tomato and pepper sauce, ready in under 40 minutes.

Servings: 2(less/more) | Prep: 5 min | Cook: 20 min | Total: 25 min

Ingredients

• 1 tb olive oil
• 2 red onions, chopped
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, sliced
• Small bunch coriander, stalks and leaves chopped separately
• 2 cans cherry tomatoes
• 1 tsp caster sugar
• 4 eggs
• Crusty bread, to serve

Instructions

1. Heat the oil in a lidded frying pan. Soften the onions, chilli, garlic, and coriander stalks over medium heat for 5 minutes ••• until soft.
2. Stir in the tomatoes and sugar, then bubble for 8–10 minutes ••• until thick.
3. Using the back of a large spoon, make 4 dips in the sauce and crack an egg into each. Cover with the lid and cook over a low heat for 6–8 minutes ••• until the eggs are done to your liking.
4. Scatter with the coriander leaves and serve with crusty bread.

Nutrition (per serving)