Morgans Dairy

Shashuka

Ingredients

1 tbsp olive oil

2 red onions, chopped

1 red chilli, deseeded and finely chopped

1 red or yellow pepper, deseeded and thinly sliced

1 garlic clove, sliced

small bunch coriander stalks and leaves chopped separately

2 tins cherry tomatoes

1 tbsp tomato puree

1 tsp caster sugar

4 eggs

Crusty loaf for dipping

Method

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic, sliced pepper, tomato puree and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with the crusty bread.