Serves: 3 shakshuka poached eggs (2 eggs per person)

Prep time: 5 mins

Cooking time: 30 minutes

Ingredients: 

• 1 tbsp olive oil 
• ½ onion, peeled and diced 
• 1 clove garlic, minced 
• 1 capsicum, seeded and chopped 
• 2 tins diced tomatoes 
• 2 tbsp tomato paste 
• 1 tsp mild chili powder 
• 1 tsp cumin 
• 1 tsp paprika 
• 6 eggs 
• ½ tbsp fresh chopped parsley (to garnish) 
• Pepper, to taste 

Method: 

1. Heat olive oil in a large skillet or fry pan on low heat. Add the onion and spices and cook until onion is translucent. Then add garlic and capsicum. Cook, stirring frequently, until the capsicum has softened, about 10 minutes. 
2. Add the tomatoes and tomato paste. Simmer until the tomato mixture begins to reduce, about 10-12 minutes. 
3. Using a wooden spoon, make 6 hollows or wells evenly spaced in the tomato mixture. Gently crack an egg into each hollow. 
4. Reduce the heat, cover and cook on low until the egg whites are set. 
5. Uncover and add the fresh parsley. Serve shakshuka poached eggs with your warm wholemeal pita or wholegrain toast. 

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