Shakshuka

Ingredients

• 1 tbspolive oil
• 2red onions, chopped
• 1red chili, finely chopped
• 1 clovegarlic
• fresh cilantro, stalks used in sauce, leaves to garnish
• 1 3/4 lbcherry tomatoes, may be canned chopped tomatoes
• 1 tbspsuperfine sugar
• 4eggs
• 3 1/2 ozfeta, crumbled, to garnish
• 7 ozcrusty bread, to serve

Method

1. 1

   Heat the oil in a lidded skillet. Soften the onions, chili, garlic and coriander stalks for 5 minutes until soft.

2. 2

   Stir in the tomatoes and sugar, then bubble for 8–10 minutes until the sauce is thick. The sauce can be frozen at this point for up to 1 month.

3. 3

   Using the back of a large spoon, make 4 dips in the sauce. Crack one egg into each dip.

4. 4

   Cover with a lid and cook over low heat for 6–8 minutes until the eggs are done to your liking.

5. 5

   Scatter with cilantro and crumbled feta. Serve with crusty bread.