Shakshuka

Instructions

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

• Olive oil Notes: 1 tbsp
• red onions chopped Notes: 2
• red chilli deseeded and finely chopped Notes: 1
• garlic clove sliced Notes: 1
• small bunch coriander stalks and leaves chopped separately
• cherry tomatoes Notes: 2 cans
• caster sugar Notes: 1 tsp
• eggs Notes: 4