Shakshuka Eggs

Shakshuka Eggs

Fancy something a little different for breakfast? We love cooking shakshuka eggs. It’s a lot easier than it looks and really tasty too.

Ingredients:

• 3 tbsp extra virgin olive oil

• 1 large onion, diced

• 3 cloves garlic, thinly sliced

• 1 tsp smoked paprika

• 1 tsp ground cumin

• 400g can chopped tomatoes

• 400g can chickpeas (drained and rinsed)

• Eggs (2 per person)

• Matchbox size of feta cheese

• Handful of chopped coriander and/or parsley to serve

• Grainy toast optional

Method:

Heat oil in an ovenproof frypan. Cook onion over a low heat, stirring, until soft but not brown (8 minutes). Add garlic and spices and cook for 1-2 minutes.

Add tomatoes and chickpeas and simmer until reduced and lightly thickened (10 minutes). Make wells in the mixture and crack an egg into each. Cover eggs with a little of the tomato juice, and cover frypan and simmer until eggs are set. Scatter with feta, coriander or parsley to serve. Serve with or without grainy toast.