Shakshuka

• Free-range eggs8 eggs
• Chopped tomatoes (tin)2 tins
• Peppers2 peppers
• Brown onions150 g
• Sliced wholemeal bread400 g
• Feta100 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.

Usually contains: Egg, Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Slice the onion and peppers. Heat 2 tablespoons of oil in a wide, deep frying pan over a medium heat and cook them for 8 minutes with 2 teaspoons of cumin and 2 teaspoons of paprika, until soft.2 peppers150 g brown onions
2. Add the chopped tomatoes and a pinch of salt and simmer for 10 minutes, until thick.2 tins chopped tomatoes
3. Make 8 hollows in the sauce with the back of a spoon and crack an egg into each. Cover with a lid and cook for 6 to 8 minutes, until the whites are set and the yolks are still soft.8 eggs
4. Crumble over the feta if you are using it and serve from the pan, with the bread for dipping.400 g sliced wholemeal bread100 g feta

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