This North African and Middle Eastern Shakshuka dish is a delicious combination of eggs, tomatoes and spices.
- olive or avocado oil, for frying
- 1 onion, finely chopped
- 1 red pepper, finely chopped
- 1 yellow pepper, finely chopped
- 3 garlic cloves, finely chopped
- 2,5ml (½ tsp) ground cumin
- 5ml (1 tsp) smoked paprika
- 2 x 400g tins chopped tomatoes
- 15ml (1 tbsp) tomato paste
- 10ml (2 tsp) sugar
- 5ml (1 tsp) salt
- freshly ground black pepper, to taste
- 6 extra-large free-range eggs
- 100g feta, crumbled
- fresh flat-leaf parsley, chopped
- sourdough toast
Heat a splash of oil in a large frying pan over medium heat and fry the onion and peppers until soft and fragrant.
Add the garlic and spices, and fry for another 30 seconds.
Add the chopped tomatoes, tomato paste, sugar, salt and pepper, and simmer over medium heat until the mixture has reduced slightly.
Use a spoon to make little wells in the tomato mixture and break an egg into each well. Cover with a lid and cook until the eggs are done to your liking, 3 – 5 minutes.
Scatter over the crumbled feta and parsley, and serve immediately with sourdough toast.
Recipe by Alida Ryder