What Can I Make with Eggs and a Tin of Tomatoes? One-Pan Shakshuka

Ingredients

• 4 large eggs
• 1 tbsp olive oil
• 1 onion, finely chopped
• 1 red pepper, deseeded and sliced
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp chilli flakes (optional)
• 400g tin chopped tomatoes
• 1 tsp sugar
• Salt and black pepper
• Small handful fresh coriander or parsley, chopped
• Crusty bread, to serve

Method

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1. Heat the oil in a 24–26cm frying pan with a lid over a medium heat. Cook the onion and pepper for 8–10 minutes until soft.
2. Add the garlic, cumin, paprika and chilli and cook for 1 minute, stirring.
3. Tip in the tomatoes and sugar, season, and simmer for 10 minutes until thickened.
4. Make 4 hollows in the sauce with a spoon and crack an egg into each.
5. Cover and cook on a low-medium heat for 6–8 minutes, until the whites are completely set and the yolks are done to your liking (cook 2–3 minutes longer for firm yolks).
6. Scatter with herbs and serve straight from the pan with bread.