Shakshuka, eggs cooked in flavoured red sauce

Instructions:

1. In a high-sided frying pan heat the olive oil over medium heat.
2. Add the onions and peppers and sauté for about 5-7 minutes, until soft and beginning to brown.
3. Add the garlic and spices (paprika, cumin, coriander, turmeric, salt and pepper) and sauté for another 1-2 minutes to release the flavours.
4. Add the tomatoes (diced or tomato broth) and simmer the mixture for about 10-15 minutes, until the sauce thickens slightly. I also added 150ml of water, as the sauce in the can is quite thick.
5. With a spoon, make a few dimples in the tomato sauce and carefully crack an egg into each dimple.
6. Cover the pan and let the eggs cook in the sauce for about 5-7 minutes or until the whites are set and the yolks are soft.
7. Sprinkle chopped parsley or coriander on top and serve with fresh bread or toast.

Shakshuka is a comfort food for breakfast or a light meal, but works well anytime during the day.

• It can be customised with different ingredients such as cheese, spinach or even meat.
• Serve with bread or lipie and can be adapted to your favourite spices.

Origin: The exact origin of shakshukaya is uncertain, with many countries in the Mediterranean region claiming the origin of this preparation. Some sources suggest that Shakshuka has its roots in Tunisia, while others claim it originated in Israel or other Middle Eastern countries. Regardless of origin, it is clear that shakshuka has become a symbol of Mediterranean cuisine and is loved around the world for its unique taste and versatility.