Page title and description

Vegetarian mains
Shakshuka
Ingredients
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 red chilli, deseeded and finely chopped
- 4 garlic cloves, crushed
- 200g tin chopped tomatoes
- 1 tsp salt
- ¾ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp ground coriander
- 4 eggs
- fresh parsley, chopped, to garnish

Method
Prep time:
5 min
PT5M
Cooking time:
30 min
PT30M
-
Step 1
Heat the oil in a large, heavy-based frying pan, add the onions and cook gently for 5 minutes, until softened but not coloured. -
Step 2
Add the peppers and chilli, then cover and cook for 8 minutes or until the peppers are just tender. -
Step 3
Stir in the garlic, chopped tomatoes, salt and spices, then cover again and cook for 8-10 minutes, until the sauce has thickened. -
Step 4
Using the back of a tablespoon, make 4 indentations in amongst the vegetables and carefully break an egg into each one. -
Step 5
Cover and cook over a low heat for about 5 minutes, basting occasionally with the juices, until the eggs have set. (If you prefer the eggs scrambled, you can mix them with a fork before covering the pan.) -
Step 6
Sprinkle with chopped parsley and serve. It's good with salad and warm pitta bread.