Shakshuka

Ingredients

• Olive oil 2 tbsp
• Onion 1 medium (110 g)
• Red bell pepper 1 large (150 g)
• Garlic 3 cloves
• Ground cumin 1 tsp
• Sweet paprika 1 tsp
• Chili flakes to taste
• Crushed tomatoes 400 g
• Salt 1/2 tsp
• Black pepper to taste
• Eggs 6 large
• Fresh parsley or cilantro 2 tbsp

Instructions

1. 1

   Heat the olive oil in a 26 cm frying pan over medium heat. Add the diced onion and sliced bell pepper and cook for 8 minutes, stirring, until soft.

2. 2

   Stir in the minced garlic, cumin, paprika and chili flakes and cook for 1 minute, until fragrant.

3. 3

   Add the crushed tomatoes, salt and pepper and simmer uncovered for 10 minutes, until the sauce has thickened.

4. 4

   Make 6 wells in the sauce with the back of a spoon and crack an egg into each.

5. 5

   Cover the pan and cook over low heat for 6-8 minutes, until the whites are set but the yolks are still soft.

6. 6

   Sprinkle with the chopped parsley or cilantro and serve straight from the pan.