Shakshuka is an African dish that can be served for brunch, lunch or even as a light evening meal. Made mainly from staple ingredients found in your kitchen cupboard.
1 tbsp olive oil
1 large red onion, sliced
1 red pepper, sliced
1 clove of garlic, chopped
1 red chilli
1 tsp ground cumin
1 tsp ground coriander
1 tin of chopped tomatoes
1 tsp caster sugar
Splash of white wine vinegar
10 cherry tomatoes, cut into quarters
Small bunch of fresh coriander, chopped
- Heat the olive oil in a pan with a lid before adding the chopped onion, pepper, chilli (remove seeds for less heat) and garlic, and sweat down for 5 minutes.
- Add the ground cumin and coriander and continue to stir for 2 minutes.
- Add the chopped tomatoes, sugar and vinegar and continue to cook for 8-10 minutes.
- Sprinkle over the cherry tomatoes, then using a spoon create 4 dips in the sauce and crack an egg in each one. Place the lid on, lower the temperature and cook for 6 minutes or until the eggs are cooked to your liking.
- Sprinkle over the chopped fresh coriander and serve - either on its own, or with rice or crusty bread.
The tomato sauce can be flavoured with a variety of different things, dried herbs, curry powder, pesto, etc.
To adjust for a vegan diet, replace the eggs with tofu.
Serves: 2 people.