Shakshuka

Eggs poached directly in a spiced tomato and pepper sauce. A classic Middle Eastern dish equally good for brunch or dinner.

• 4 eggs
• 1 can (400 g) crushed tomatoes
• 1 red bell pepper, finely diced
• 1 yellow onion, finely chopped
• 3 garlic cloves, pressed
• 1 tsp ground cumin
• 1 tsp paprika
• 0.5 tsp chilli powder
• 2 tbsp olive oil
• Salt and black pepper
• Fresh parsley or coriander to garnish

Method

1. 1
   Heat olive oil in a lidded frying pan. Fry onion and pepper over medium heat until softened, about 7 minutes. Add garlic and fry 1 more minute.
2. 2
   Add cumin, paprika and chilli. Stir and let the spices sizzle for 30 seconds.
3. 3
   Pour in crushed tomatoes, season with salt and pepper. Simmer on low heat for 10 minutes until the sauce thickens.
4. 4
   Make 4 wells in the sauce with a spoon. Crack one egg into each well. Cover and poach for 5–8 minutes depending on how you like them.
5. 5
   Serve straight from the pan, garnished with parsley, with pitta or bread alongside.