Shakshuka

One pan, twenty minutes, and the satisfaction of cracking eggs into a bubbling sauce.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, sliced
• 1 red pepper, diced
• 1 tsp cumin
• 1 tsp smoked paprika
• 400g tin chopped tomatoes
• 4 eggs
• Fresh coriander and crusty bread to serve

Method

1. Heat olive oil in a wide, deep frying pan over medium heat.
2. Cook onion and pepper for 5 minutes until softened.
3. Add garlic, cumin, and paprika. Cook for 1 minute.
4. Pour in tomatoes. Simmer for 10 minutes until thickened slightly.
5. Make 4 wells in the sauce and crack an egg into each.
6. Cover and cook for 5–7 minutes until whites are set but yolks are still runny.
7. Scatter with coriander and serve with bread for dipping.