Shakshuka
, 30 min
Eggs poached in a spiced chilli-tomato sauce, cooked in a single lidded pan.
| 1 tbsp olive oil | Soften in oil, 5 min | Add tomatoes & sugar, bubble 8-10 min | Make dips, crack in eggs | Cover, low heat, 6-8 min | Scatter coriander leaves, serve |
| 2 red onions, chopped | |||||
| 1 red chilli, deseeded & finely chopped | |||||
| 1 garlic clove, sliced | |||||
| 1 small bunch coriander stalks, chopped | |||||
| 2 cans cherry tomatoes (2 x 400 g) | |||||
| 1 tsp caster sugar | |||||
| 4 eggs | |||||
| coriander leaves, chopped (from the bunch) |
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