Easy Shakshuka

Ingredients

• 2 tbsp Olive oil
• 1 Onion, finely chopped
• 1 Red capsicum, diced
• 2 cloves Garlic, crushed
• 2 tsp Sweet paprika
• 1 tsp Ground cumin
• 2 x 400g tins Crushed tomatoes
• 1/2 tsp Salt
• 4 Eggs
• 1/4 cup Fresh parsley or coriander, chopped, to serve
• 50g Feta, crumbled, optional

You’ll need: Large deep frying pan with lid

Method

1. 1

   Heat the oil in a large deep frying pan over medium heat. Cook the onion and capsicum for 5 minutes, until soft.

2. 2

   Add the garlic, paprika and cumin and cook for 1 minute until fragrant. Pour in the tomatoes, add the salt and simmer for 10 minutes, until thickened.

3. 3

   Make 4 wells in the sauce with the back of a spoon and crack an egg into each. Cover and cook on low heat for 5 to 8 minutes, until the whites are completely set.

4. 4

   Cook the yolks to your liking, but cook them firm for young children, older people, pregnant women and anyone unwell. Scatter with the herbs and feta and serve with bread.