Shakshuka with peppers

Ingredients

4 servings

• 2 tbsp olive oil
• 1 onion, finely diced
• 1 red bell pepper, diced
• 2 garlic cloves, finely chopped
• 400 g chopped tomatoes
• 1 tsp ground cumin
• 1 tsp sweet paprika
• 4 eggs
• 2 tbsp chopped parsley
• 4 slices sourdough bread

Method

1. 1. Soften the vegetables

   Cook the onion and pepper

   Heat the olive oil in a large ovenproof pan. Cook the onion and bell pepper over medium heat for 7–8 minutes until soft. Stir in the garlic, cumin and paprika and cook for 30 seconds.

2. 2. Simmer the sauce

   Reduce the tomatoes

   Add the tomatoes and their juices, season with salt and pepper, and simmer uncovered for 10–12 minutes until thick. Make four wells in the sauce.

3. 3. Set the eggs

   Finish with parsley and bread

   Crack an egg into each well. Cover and cook for 5–7 minutes, until the whites are set and the yolks are still soft. Scatter over the parsley and serve with toasted sourdough.