Shakshuka or Turkish Eggs
- 1 tbsp olive oil
- 1 onion, finely sliced
- 1 red capsicum, diced
- 1 green capsicum, diced
- 6 garlic cloves, crushed
- 2 tsp sweet paprika
- ½ tsp cumin seeds
- ½-1 tsp cayenne pepper
- 800g tinned tomatoes (or ripe, chopped tomatoes in season)
- 1 tbsp lemon juice
- 8 eggs
- Small bunch of fresh coriander, roughly chopped
- 4 slices wholegrain bread
Heat the oil in a large lidded frying pan over a medium heat and
add the onion. Cook until golden, then add the capsicums. Fry until
both are soft, then stir in the garlic and spices and cook for
another couple of minutes.
Pour in the tomatoes and roughly mash. Bring to a boil, then
turn down the heat and simmer for 30 minutes.
Taste and add more cayenne if you prefer it spicier.
Make 8 divots in the sauce and break in the eggs. Season them
lightly, turn the heat right down as low as possible, cover and
cook for about 10 minutes until they're just set.
Sprinkle with coriander and serve.