TODAY’S RECIPE: Shakshuka

NORTH African baked eggs brunch. Serves: 2.

Ingredients

1 tbsp olive oil 2 red onions, chopped 1 red chilli, deseeded and finely chopped 1 garlic clove, sliced Bunch coriander, stalks and leaves chopped separately 2 x 400g cans cherry tomatoes 1 tsp caster sugar 4 eggs To serve: Crusty bread

Method

1 Heat oil in a frying pan, then soften onions, chilli, garlic and coriander stalks for five minutes until soft. Stir in tomatoes and sugar, then bubble for ten minutes until thick.

2 Using the back of a large spoon, make four dips in the sauce, then crack an egg into each one. Put a lid on the pan and cook over a low heat for six to eight minutes, until the eggs are done to your liking. Scatter with coriander leaves and serve with crusty bread.