Shakshuka

INGREDIENTS

1 Tbsp olive oil

2 cloves garlic crushed

1 onion finely chopped

1 Tbsp tomato sauce

1 Tbsp soy sauce

2 Tbsp tomato paste

2 tsp ground cumin

¼ tsp chilli flakes

2 medium capsicums diced (~2 cups)

1 can cherry tomatoes

1 can baby Roma tomatoes

8 eggs

Parsley to garnish

INSTRUCTIONS

1) Heat olive oil in a large frying pan. Add onions and cook until translucent. Add garlic and other spices. Add red capsicum and stir for a few minutes. Add tomatoes, tomato sauce, soy sauce and tomato paste.

2) Bring to the boil. Simmer for ~30 minutes. You may need to stir occasionally and cover with lid to avoid drying the sauce out.

3) Once capsicums are soft, make room for the eggs. Crack eggs into hollow spaces.

4) Cover with lid and cook until eggs are set (cooking time will depend on how runny you like the yolk)