YOU DON’T NEED MEAT TO MAKE A MEAL OF IT…
SHAKSHOUKA EGGS IN TOMATO SAUCE
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.