Shakshuka

baked eggs beginners breakfast brekky brunch huevos rancheros quick

N/A

Source

Ingredients

1 tbsp olive oil

2 red onions, chopped

1 red chilli, deseeded and finely chopped

1 garlic clove, sliced

small bunch coriander stalks and leaves chopped separately

2 cans cherry tomatoes

1 tsp caster sugar

4 eggs

Method

Heat 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.

Using 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.