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
- 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)
- Gently fry the onions, chilli and garlic for about 5 minutes 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. Serve with crusty bread.