How to make Shakshouka

Ingredients

• 2 tablespoons olive oil
• 1 onion and 1 red pepper, sliced
• 2 garlic cloves, chopped
• 1 teaspoon ground cumin and 1 teaspoon sweet paprika
• A pinch of chilli flakes (optional)
• 800 g tinned chopped tomatoes
• 6 eggs (for pregnant women, young children, older people or anyone with a weak immune system, cook the yolks until firm or use pasteurised eggs)
• Salt, fresh parsley or coriander, and bread to serve

Method

1. Heat the oil in a wide frying pan and soften the onion and pepper for about 8 minutes.
2. Add the garlic, cumin, paprika and chilli and stir for one minute.
3. Pour in the tomatoes, season with salt and simmer for 10 to 15 minutes until thick.
4. Make six hollows in the sauce with a spoon and crack an egg into each one.
5. Cover and cook on low heat for 6 to 10 minutes, until the whites are fully set.
6. Sprinkle with herbs and serve straight from the pan with bread.