Main
Shakshuka
Delicious Middle Eastern brunch dish.
Method
- Heat the oil in a medium sized saucepan and gently cook the onion and peppers for 5-7 minutes. Stir in the garlic, paprika, cumin and cayenne and cook for a further minute until fragrant.
- Tip in the tomatoes, stock and sugar, season and stir well. Allow to simmer very gently for 20 minutes adding a little more stock if it gets too thick.
- Make 2 wells in the tomatoes and carefully crack in the eggs. Put the lid on the pan and turn the heat down very low. Cook for 8-10 minutes until the eggs are done to your liking then serve sprinkled with fresh coriander and with natural yogurt and bread
