How to make the perfect shakshuka
THIS is a brilliantly versatile Middle Eastern brunch dish that works just as well for breakfast, lunch or dinner. 1tbs olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1tsp chili flakes 1 400g can chopped tomatoes 2 eggs salt and freshly ground black pepper For the tomato sauce: Heat the oil in a large skillet (frying pan), add the onion and cook over medium heat for 5-10 minutes, until softened and translucent.
Add the garlic and cook for another minute. Add the chilli flakes, tomatoes and plenty of seasoning, then simmer for 10 minutes, or until the sauce is reduced slightly and thickened.
Make two holes in the tomato sauce, then crack an egg into each hole and cook for another 5-8 minutes, depending on how you like your egg.
LEFT: Spinach and Ricotta Shakshuka, Red Bell Pepper and Avocado Shakshuka and Spicy Beef and Cilantro Shakshuka