YOU DON’T NEED MEAT TO MAKE A MEAL OF IT…

Closer (UK) - - Food & Drink -

SHAKSHOUKA EGGS IN TOMATO SAUCE

serves 2

Light olive oil spray 1 small red onion, diced 1 gar­lic clove, crushed 2 small pep­pers (1 red, 1 yel­low), cored, de­seeded and chopped 400g can chopped toma­toes 1/2tsp chilli flakes, or more to taste 1/2tsp ground cumin 1/2tsp pa­prika 1/2tsp soft brown sugar Squeeze of lemon juice 4 eggs 2tbsp nat­u­ral yo­ghurt, to serve Hand­ful of flat-leaf pars­ley, chopped, to serve

STEP 1 Heat the olive oil in a fry­ing pan, add the onion and sauté for a few mins un­til it soft­ens, then add the gar­lic and con­tinue to sauté again for a min. Add the pep­pers and cook for a fur­ther 5 mins un­til soft­ened. STEP 2 Stir in the toma­toes, chilli flakes, spices, sugar and lemon juice and sim­mer for 5–7 mins un­til the mix­ture thick­ens. STEP 3 Crack the eggs into 4 evenly spaced wells, sea­son and cover the pan with a lid. Cook for 10 mins or un­til the egg whites are firm and the yolks still runny. STEP 4 Serve with the yo­ghurt and scat­ter with the pars­ley.

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