Make our easy shakshuka for a comforting brunch. Vary this dish by flavouring the simple tomato sauce with whatever you have to hand – curry powder, pesto or fresh herbs
Prep:5 mins
Serves 2
1 tbsp olive oil2 red onions, chopped1 red chilli, deseeded and finely chopped1 garlic clove, slicedsmall bunch coriander stalks and leaves chopped separately2 cans cherry tomatoes1 tsp caster sugar4 eggs
STEP 1Heat 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. Can be frozen for 1 month.STEP 2Using 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 crusty bread.
