Red Pepper Shakshuka is a quick one-pot dish that's great for breakfast, lunch or dinner! The North African dish is made up of tomatoes, red peppers, cumin and smoked paprika as a delicious bed for eggs, baked in the sauce.
2x 15oz/400g cans of plum tomatoes(or chopped, fire-roasted, crushed, whole - all canned tomatoes will work)
Salt and pepper to taste
4eggs
Instructions
Heat the oil over a low/medium heat in an ovenproof skillet or large frying pan, then add the onions and garlic and cook until softened.
Add the peppers, sugar and spices and cook for a few more minutes.
Turn the heat to low and add the tomatoes and their juice, along with the salt and pepper. Crush the tomatoes up a bit with a spoon and simmer for 10 minutes.
Make four hollows in the tomato sauce and crack an egg into each hole. Cover the pan with a lid and cook for approximately 8minutes or until the eggs are cooked but still runny, or to your liking.