Shakshuka

• tomato, crushedor one tin400g
• bell pepper, finely choppedred preferred1 piece
• onion, finely chopped1 piece
• garlic, crushed3 clove
• paprikasweet or smoked1 tsp
• cumin1 tsp
• egg4 piece
• parsley, choppedto finish¼ bunch
• olive oil2 tbsp
• saltto taste½ tsp

Method

1. 1

   Sauté chopped onion and bell pepper in olive oil until soft and lightly caramelised.

2. 2

   Add garlic, cumin, and paprika; stir until fragrant.

   Toasting spices in fat unlocks them.

3. 3

   Pour in tomato; season with salt and pepper; simmer until thickened.

4. 4

   Make shallow wells in the sauce with the back of a spoon; crack an egg into each.

   Don't bury the eggs — let them sit on top.

5. 5

   Cover the pan and cook until whites are set but yolks are still runny.

   Pull off the heat slightly early — they finish in residual heat.

6. 6

   Garnish with chopped parsley; serve straight from the pan with crusty bread.

Per serving

285

kcal

14g

protein

18g

carbs

18g

fat