Shakshuka
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Ingredients
- 1 tbsp olive oil
- 2 red onions, chopped
- 1 red chilli, deseeded and finely chopped
- 2 garlic cloves crushed or sliced
- small bunch coriander stalks and leaves chopped separately
- 2 cans tomatoes
- 1 tsp sugar
- 4 eggs
Method
- Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft.
- Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. This mixture can be frozen for 1 month.
- 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 to serve.