A classic brunch dish, shakshuka is vegetarian and quick and easy to make - spices, peppers, tomatoes and eggs bubbled up in a pan - what's not to like?
Ingreadient
- 1 large onion, chopped
- 2 cloves garlic, crushed
- olive oil
- 2 from a jar roasted red peppers, sliced
- 1 tsp sweet smoked paprika
- 1 tsp ground cumin
- ½ tsp mild chilli powder
- 400g tin plum tomatoes
- a pinch sugar
- 4 eggs
- a handful flat-leaf parsley, chopped
Direction
- Heat a large frying pan with a lid. Cook the onion and garlic in 2 tbsp olive oil until soft, then stir in the peppers, spices, tomatoes and sugar and simmer for 10 minutes. Make 4 dips in the mixture with the back of a spoon and crack an egg into each.
- Put the lid on and cook gently until the whites are set and the yolks cooked how you like them. Scatter with parsley and serve with bread or toast.
