500g can of passata
1 red or white onion
Handful of baby plum tomatoes
1 red or green pepper
1 chilli (deseeded if you dont like heat)
1 clove of garlic
Handful of fresh parsley
Half a teaspoon of paprika
Teaspoon of any cupboard spice ( a basic curry powder or Ras El Hanout)
Salt and Pepper for seasoning
Brown Bread to serve
- Chop pepper, garlic cloves, onion and chilli and place into a pan with 1 tablespoon of olive oil on medium heat. Cook for 2 mins until sizzling.
- Pour passata in to the pan and stir in 1 teaspoon of your chosen spice and half a teaspoon of paprika, cook until you start to see bubbling.
- Once bubbling, make small gaps in the passata and crack the eggs into it, at equal distances.
- Cover the pan with a lid of foil for 5 – 7 mins and reduce the heat to low to allow the eggs to cook and simmer.
- Once eggs are cooked, sprinkle feta cheese and a handful of parsley over the shakshuka and serve with brown bread (perfect for mopping up the tomato sauce)
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