Mediterranean shakshuka

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Mediterranean shakshuka
Mediterranean shakshuka
Prep Time: 5 minutes
Servings: 2
Cooking Time: 12-15 minutes
  • 30ml - oil
  • 1 - onion, chopped
  • ½ - red pepper, diced
  • 1can - Mediterranean tomatoes
  • 400g - cherry tomatoes
  • 10ml - ground cumin
  • 10ml - paprika
  • 30ml - sugar
  • - salt and pepper
  • - handful each of black and green olives
  • 4 - eggs
  • TO SERVE -
  • - salt and pepper
  • - fresh Italian parsley and basil to garnish
  • - freshly baked bread rolls

In this version, we calm down the spiciness of the popular Middle Eastern dish somewhat, allowing for a subtler flavour. 

1 Heat the oil in a large pan and fry the onion and red pepper until soft. Add both cans of tomatoes, as well as the spices, sugar and olives. Simmer over low heat for 7-10 minutes or until heated through and fragrant. Season with salt and pepper.

2         Use a spoon to make four wells in the tomato mixture. Carefully break an egg into each well. Cover lightly with foil or a lid and simmer until the egg white is cooked through and the yolk is done to your liking.

3         To serve Season each egg with salt and pepper, then sprinkle the parsley and basil on top. Serve immediately with fresh bread rolls.

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