This is my version of shakshuka. It’s more like poached eggs in tomato sauce and by no means traditional. Feel free to add peppers, courgettes, aubergines or really any veg that softens nicely to make this dish your own! Add the peppers or vegetables once the garlic starts to soften. Add a pinch of chilli flakes if you fancy a bit of heat. The world is your oyster. Be creative!
- One can chopped tomatoes
- Two cloves of garlic, crushed
- Four free range eggs (I used Shillingford Organic)
- A tablespoon of olive oil
- Sea Salt and freshly ground black pepper
- Parsley to garnish
- Grated cheese to finish. I used Quicke's goats milk cheese
- Heat a medium sized frying pan and add the olive oil. Add the garlic. (If using other veg here cook until soft) Once you can smell the garlic cooking in the hot oil add the can of tomatoes. Season with salt and pepper and let this simmer for about 15 minutes over a low heat until some of the liquid has evaporated.
- Crack the eggs into the tomato sauce and place a lid or plate over the top and cook gently for a further 5 minutes.
- Lift lid and check the eggs. If they are cooked to your liking then sprinkle over a good handful of grated cheese and place under a grill to melt slightly. If you want your eggs more well done then cook a little longer with the lid on. I like my eggs runny.
- Remove from grill when the cheese has melted. Season the eggs with a little salt and pepper. Sprinkle with parsley and serve in the frying pan with some warm crusty bread for dipping and a green salad. Delicious!
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