Shakshuka

• 1 tbsp olive oil
• 2 onions, chopped
• 1 red chilli, deseeded and finely chopped
• 1 garlic clove, sliced
• 3 cans of chopped tomatoes
• 1 tsp sugar
• 4 eggs

 

1. Heat the oil in a frying pan that has a lid (if you don’t have one you can use foil or a large plate to cover the pan)
2. Gently fry the onions, chilli and garlic for about 5 minutes until soft.
3. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
4. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one.
5. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Serve with crusty bread.

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