Shakshuka – Great Breakfast!

Instructions

1. Heat extra virgin olive oil in a large heavy based pan (cast iron is great for this). Add chopped onions and cook for 3-4 minutes until just about translucent. Then stir in the peppers, cooking for another 2 minutes.
2. Add the chopped garlic and remove from the heat. You do not want to burn the garlic, and the residual heat from the pan will be enough. Stir in for about 1 minute then add the spices, making sure that everything is well mixed, but not sticking to the pan.
3. Return the pan to the heat and immediately add the tomatoes, and stir well. Turn the heat down and when the tomatoes start to simmer, cover the pan and let it cook for about 10-15 minutes to develop the flavours. Check every 4-5 minutes and give it a stir to make sure it does not stick to the bottom of the pan.
4. Remove the lid and using the back of a wooden spoon make some "wells” in the sauce - one well per egg. Make sure that you space out the wells as they will each house an egg. Crack your eggs and add them each in the wells or indentations you created.
5. Over medium-low heat, cover the skillet and allow the eggs to cook until the whites are settled. The eggs should be runny, but this is entirely up to you.
6. When the eggs are to your preference, remove from the heat and divide between 4 bowls and garnish with the herbs. We always serve this with fresh rustic sour dough bread.

• Servings : 4
• Ready in : 40 Minutes
• Course : Main
• Recipe Type : Breakfast
• Ingredient : Chilli, Coriander, Coriander Seed, Cumin, Egg, Mint, Peppers, Tomato