Comforting and warming, this shakshouka is perfect for those chilly days where the wind blows right through you! This beautifully rich, tomato-based meal is a deliciously filling brunch or lunch that we paired with homemade bread rolls - great for mopping up the last little bits in the bowl!

Ingredients

2 tbsp olive oil

1 onion finely chopped

1 red bell pepper finely chopped

4 cloves of garlic - minced

1 400g tin of chopped tomatoes

1 tbsp smoked paprika 

1 tsp ground cumin

½ tsp cumin seeds

1 tsp basil - fresh or dried

1 tsp parsley - fresh or dried

10 cherry tomatoes

½ cup of water

1 tbsp sugar (this gets rid of any metallic taste from the tinned tomatoes)

1 tsp white vinegar

2 tbsp tomato puree 

4 to 6 eggs

salt and pepper to taste  

a pinch of sea salt flakes to place on egg yolks before serving

Method

1. In a large skillet pan fry onion, garlic and pepper in the olive oil cook for 2-3 mins. Add cumin and paprika and continue to cook for a further minute. Add the cherry tomatoes and basil and cook for 1 minute then add ½ cup of water to de-glaze the pan. 

2. Add the tinned tomatoes, sugar, vinegar and tomato puree stir well and season to taste. Add eggs one at a time evenly around the pan - cook for 4 - 5 minutes until eggs are cooked but soft.  

3. Sprinkle each egg with sea salt flakes and parsley before serving.