Shakshouka

Shakshouka

by: Ruth Nieman

Serves: 4

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Ingredients

• 4 tbsp extra virgin olive oil

• 2 red onions, finely sliced

• 2 pointed red peppers, deseeded & roughly chopped

• 3 garlic cloves, crushed

• 1 tsp cumin seeds

• 1 tsp sweet paprika

• 1/2 tsp chilli flakes

• 1 tsp dried oregano

• 2 x 400g tins chopped tomatoes

• 2 tbsp soft dark brown sugar

• 1 tbsp of fresh oregano leaves, finely chopped

• sea salt & coarsely ground pepper

• 4 large eggs

• flat leaf parsley

Directions

1. Place the extra virgin oil into a large, deep frying pan with the sliced red onions and fry on a medium heat for a couple of minutes, before adding the red peppers and crushed garlic, fry for a further 5-8 minutes mixing them around every couple of minutes, until the vegetables are soft and beginning to caramelise, add the cumin seeds, sweet paprika, chilli flakes and dried oregano and mix to combine well and fry for a further 1-2 minutes

2. Add the chopped tomatoes, sugar, fresh oregano and season well with sea salt & coarsely ground black pepper, stir well to combine the onion mixture and leave on a gentle simmer for 20 minutes to thicken

3. Make 4 indentations in the sauce with the back of a large spoon and crack an egg into each one, cover the pan with a tight fitting lid or large piece of foil and cook on a medium heat for 3-4 minutes until the whites are set and the yolk still a little runny

4. Remove from the heat and leave to stand for 5 minutes before serving onto individual plates with a good sprinkling of chopped flat leaf parsley

5. Serve with fresh, crusty whole grain bread, a chopped cucumber and tomato salad and a freshly squeezed orange juice… enjoy!

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