Easy Shakshuka

METHOD

1. Preheat oven @180C. Wash tomatoes and peppers then soak the tomatoes in hot simmering water to remove the skin. (Skip this step if using tinned tomatoes)
2. Once the skin has split, transfer to an ice bath then carefully remove the skin and set the tomatoes aside. (Skip this step if using tinned tomatoes)
3. Heat oil in a skillet or an oven safe pan. Add in sliced onion, cilantro stalks, cumin, salt and pepper. Sauté for 2-3 mins or until onions are fragrant & translucent.
4. Add in chopped garlic followed by the sliced peppers & smoked paprika. Cook for 3-4 mins then add in the de-skinned tomatoes.
5. Mash the tomatoes with a wooden spoon, stir then season with salt and pepper to taste. Cover and cook for 10 mins on a low-med flame.
6. Next create small wells in the sauce and gently crack the eggs into each well. Season the eggs with a pinch of salt then bake in the oven @180C for another 5 mins.
7. Garnish with fresh cilantro and serve immediately with your favourite loaf of bread.  

Equipment :

• Stove top
• Oven
• Large Skillet/Heavy duty frying pan