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Shakshuka

Egyptian · 9 ingredients · 2 steps

• Protein-forward
• Vegetarian
• Breakfast
• One-pot
• Spicy

Ingredients

• 1 tbsOlive Oil
• 2 choppedRed Onions
• 1 finely choppedRed Chilli
• 1 cloveGarlic
• ChoppedCoriander
• 800gCherry Tomatoes
• 1 tbsCaster Sugar
• 4Eggs
• SpinklingFeta

Method

1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
2. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.