Shakshuka

Ingredients

• 4 large eggs
• 1 can crushed tomatoes
• 1 red bell pepper, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Fresh parsley to garnish

Method

1. 1Warm the olive oil in a skillet and soften the onion and bell pepper for 5 minutes.
2. 2Add the garlic, cumin and paprika and cook 1 minute.
3. 3Pour in the crushed tomatoes, season, and simmer 10 minutes until thickened.
4. 4Make wells in the sauce and crack in the eggs; cover and cook 6–8 minutes until the whites set.
5. 5Garnish with parsley and serve from the pan.