Shakshuka
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Servings Prep Time
2 20 mins
Cook Time
20-25 mins
Instructions
  1. Quarter and seed the peppers, then put under a hot grill, skin sides up. Grill until the skins are blackened, then transfer to a food bag and leave until cool enough to handle. Peel off the skins and cut the flesh into thin strips.
  2. Heat the oil in a large wide pan. Add the onions and fry gently for 5 mins until softened. Add the peppers and cook for a couple of minutes more. Stir in the spices and cook briefly.
  3. Tip in the tin of tomatoes, then half fill the tin with water and add to the pan along with the puree, sugar, salt and pepper. Simmer for 5 mins, then add the cherry tomatoes, then cook for 5 mins more.
  4. Make four gaps in the sauce and break an egg into each gap. Cover the pan and cook the eggs for 3-4 mins until cooked to your liking. Scatter with coriander and serve with warm pittas or flat breads.