Shakshuka

Instructions

Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the onion, capsicum and garlic and cook, stirring, for 3-5 minutes until softened. Add the paprika, cumin, crushed tomatoes, salt, pepper and sugar and bring the sauce to a simmer. Use your wooden spoon to make wells in the sauce, crack the eggs into each well (I like to crack them into a glass first, one by one to avoid any shells). Cover the pan and cook for 5-6 minutes, until the eggs are cooked to your liking. They will continue cooking as they sit so don’t worry if they still appear a little bit watery. Season with extra salt and pepper, paying particular attention to the eggs. Top with avocado, feta and finely chopped coriander or parsley. Serve with crusty bread.

• Olive oil Notes: 2 tbsp
• brown onion Notes: 1, finely diced
• red capsicum Notes: 1, bell pepper, finely diced
• freshly minced garlic Notes: 1 tbsp
• sweet paprika Notes: 1 tbsp
• ground cumin Notes: 1 tsp
• canned crushed tomatoes Notes: 400 g, 14 oz
• sea salt flakes Notes: 1 tsp, plus extra to serve
• 1⁄2 tsp cracked black pepper Notes: plus extra to serve
• sugar Notes: 1 tsp
• eggs Notes: 5, or as many as you prefer
• avocado Notes: 1, sliced, to serve
• 1⁄2 cup crumbled feta Notes: 75 g, to serve
• 1⁄2 cup finely chopped fresh coriander or flat-leaf parsley Notes: 25 g, cilantro, to serve
• Crusty bread Notes: optional, to serve

  Optional