Shakshuka (eggs in spiced tomato)

⏱ 30 min · Serves 2

Eggs baked in a smoky, garlicky tomato sauce — a brilliant any-time meal built almost entirely from tins and cupboard spices. Serve with plenty of bread for mopping.

Per serving: 420 kcal · 21.0g protein · 36.0g carbs · 22.0g fat

Ingredients

• 1 tablespoon olive oil
• 1 onion, sliced
• 1 red pepper, sliced
• 2 garlic cloves, sliced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 400g tin chopped tomatoes
• Salt and pepper
• 4 eggs
• Small handful of parsley or coriander
• Bread, to serve

Method

1. Heat the oil in a wide frying pan and cook the onion and pepper over a medium heat for 8 to 10 minutes until soft.
2. Add the garlic, cumin and paprika and stir for a minute until fragrant.
3. Pour in the tomatoes, season, and simmer for 8 to 10 minutes until thickened.
4. Make four dips in the sauce with the back of a spoon and crack an egg into each.
5. Cover the pan and cook gently for 5 to 8 minutes, until the whites are set but the yolks still soft.
6. Scatter with herbs and serve straight from the pan with bread.