TURKISH SCRAMBLED SHAKSHUKA

“Make this with your favourite masala curry spice instead of paprika and serve with yoghurt and rotis.”

Serves 4

EASY

GREAT VALUE Preparation: 5 minutes Cooking: 30 minutes

olive oil 3T red onion 1, chopped

garlic 2 cloves, crushed

coriander seeds 1T

cumin seeds ½T

chilli flakes 2T

paprika 1T

cherry tomatoes 1 x 400 g can

sea salt and freshly ground black

pepper, to taste

large free-range eggs 8

Danish feta, for serving

spring onions, sliced, for serving

sourdough toast, for serving

1 Heat the oil in a pan and fry the onion and garlic over a medium heat until soft and golden. 2 Add the spices and fry for 3 minutes, or until fragrant. Add the tomatoes and simmer for 15 minutes to reduce slightly. Season to taste. 3 Whisk the eggs in a bowl and pour into the sauce. Gently move around the pan as you would when making scrambled eggs and cook to your liking. Serve with the feta, spring onion and sourdough toast. HEALTH-CONSCIOUS

WINE: Woolworths Paul Cluver

Viognier 2019