Eggs baked in a spicy tomato sauce, originates from North Africa where the name shakshuka means to mix or shake up.
- Cooking oil (I prefer rapeseed but olive is okay).
- 1 medium onion, finely diced.
- 1 red pepper, finely diced.
- 6 cloves of garlic, crushed.
- 2 tsp sweet paprika.
- 1/2 tsp cumin seeds.
- 1 tsp cayenne pepper.
- 800g (2 tins) chopped tomatoes.
- 2 tsp brown/moscavado sugar.
- 4 eggs.
- Fresh coriander or parsley to garnish.
In a frying pan, heat the oil on a medium heat.Throw in the onion and peppers and cook until soft. Then add the garlic and the spices, and cook for another couple of minutes.
Add the tinned tomatoes and sugar. Bring to the boil and then reduce the heat and simmer for 30 minutes. Taste and season if needs.
Make 4 "holes" in the sauce, roughly equal distance from each other, and then crack the eggs into these "holes". Light season with salt and then cover the pan and cook for 10 minutes- you are looking to set the eggs without over-cooking the yolks. Sprinkle with herbs (coriander or parsley) and serve.