Shakshouka
A brunch favourite, this lightly spiced moroccan dish is delicious. Serve with toasted pitta to soak up the sauce.
Serves: 2 Kcals: 474 P: 23 C: 63 F: 13
ingredients
1 tsp olive oil
1 onion, sliced
3 cloves garlic, finely chopped
1 red chilli, finely chopped
1 punnet cherry tomatoes
1 red pepper, diced
1 can chopped tomatoes
1 stock cube
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tbsp mixed herbs
4 eggs
2 pitta breads
method
1. Heat the oil in a frying pan and add the onion, garlic, chilli and cherry tomatoes
2. Cook over a medium heat for 5 minutes, then add the red pepper and spices, before cooking for a further 2 minutes
3. Add the can of chopped tomatoes, the stock cube and a little water and let simmer for 10 minutes
4. Make 4 wells in the sauce and crack the eggs into each one
5. Cover the pan with a lid until the eggs are cooked
6. Whilst the eggs cook, toast the pitta breads and slice
7. Serve with fresh coriander or basil