Shakshuka

Eggs poached in a spicy tomato and pepper sauce.

Source: Felicity Cloake (The Guardian)

Serves 2

Ingredients

• 2 tbsp. olive oil
• 1/2 onion, finely sliced
• 1 red pepper, diced
• 3 garlic cloves, crushed
• 1 tsp. smoked paprika
• ½ tsp. cumin seeds
• ½ tsp. cayenne pepper
• ½ tsp. dried thyme
• ½ tsp. dried oregano
• 400g tin of tomatoes
• 1 tsp. sugar
• ½ tbsp. lemon juice
• 3-4 eggs
• Small bunch coriander, chopped
• Some feta

Method

1. Heat the oil in a large frying pan over a medium heat.
2. Add the onions and cook until golden.
3. Add the peppers and cook until soft.
4. Add the garlic, herbs and spices and fry for a few minutes.
5. Pour in the tomatoes and roughly mash.
6. Stir in the sugar and bring to the boil. Turn down the heat and simmer for 30 minutes.=
7. Make 3-4 divots in the sauce and break in the eggs.
8. Season them lightly and cook gently until they’re just set.
9. Sprinkle with coriander and crumble over feta.