Shakshuka
By Good Food
Vary this popular brunch dish by flavouring the simple tomato sauce with whatever you have to hand – curry powder, pesto or fresh herbs
-
Prep:5 mins
Cook:20 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 340
-
fat 20g
-
saturates 5g
-
carbs 21g
-
sugars 17g
-
fibre 0g
-
protein 21g
-
salt 1.25g
Ingredients
- 1 tbsp olive oil
- 2 red onions, chopped
- 1 red chilli, deseeded and finely chopped
- 1 garlic clove, sliced
- small bunch coriander, stalks and leaves chopped separately
- 2 400g cans cherry tomatoes
- 1 tsp caster sugar
- 4 eggs
Method
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.
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.