Shakshuka

Ingredients

2 tbsp olive oil
2 onions, roughly chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely diced
2 x 400g tins chopped tomatoes
1 heaped tbsp sundried tomato paste
Scant tsp caster sugar
4 eggs
2 tbsp chopped flat-leaf parsley

Shakshuka

A popular Middle Eastern and North African dish, this can now be found on many breakfast menus. The name means ‘mix up’ in Arabic. It has a spiced tomato base with eggs on top and is such a quick and easy dish to make from store-cupboard ingredients. There are many variations and additions to this historic recipe; some add aubergine, feta or spicy sausage.

SERVES 4

INSTRUCTIONS

You will need a deep frying pan or sauté pan with a lid.
Heat the oil in a deep frying pan over a medium-high heat. Add the onions and fry for 5 minutes.
Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, sun-dried tomato paste and sugar and bring up to the boil. Reduce the heat and simmer gently, without a lid, for about 10 minutes, until the sauce has reduced and thickened and the onion is tender. Season well with salt and freshly ground black pepper.
Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each one. Cover the pan with a lid and simmer on the hob over a gentle heat for about 6 minutes, or until the whites are set but the yolks are runny.
Serve immediately from the pan with pitta or crusty bread.

MARY’S TIPS

The tomato base can be made up to 8 hours ahead. Heat before adding the eggs.
Not suitable for freezing.

This recipe is taken from: Cook and Share