Shakshuka

This classic North African breakfast combines a spiced earthy tomato & red pepper sauce with creamy baked eggs. Sprinkle with crumbled feta and coriander and serve with grilled flat breads. Brunch doesn’t get much better than this.

Ingredients

• 1 large onion

• 4 garlic cloves, minced

• 1 can chopped tomatoes

• 1 red pepper, deseeded and sliced

• 1 large bunch coriander

• Feta cheese, crumbled

• 2 tsp ground cumin

• 1 tsp cayenne pepper

• 1 heaped tsp smoked paprika

• Salt & Pepper to taste

• 3 or 4 eggs

• Flat breads

Method

In a medium skillet on medium heat, fry the diced onions and sliced peppers in 2 tablespoons of olive oil until soft and translucent (about 10 minutes). Add the minced garlic and fry until fragrant. Add the cumin, cayenne pepper, smoked paprika and stir thoroughly.

Add chopped tomatoes, stir to combine, lower heat to a simmer and allow to reduce for about 10 minutes.

Meanwhile, in a griddle pan, grill the flat breads leaving them on the griddle without moving for 2 minuets on each side. Set aside.

Once the tomato sauce is reduced, with a spoon, make 4 equidistant holes into the sauce, and crack 1 egg in each hole, being careful not to crack the yolk. Place the griddle pan with eggs in the oven under a got grill for between 7 and 10 minutes, or until the eggs are cooked but the yolk is still runny.

Once eggs are cooked, remove from oven, sprinkle with crumbled feta and coriander leaves, serve immediately with grilled flat breads on the side.