Shakshuka

Prep: 5 mins | Cook: 20 mins | Total: 25 mins

Ingredients

1 tbsp olive oil

2 red onions, chopped

1 red chilli, deseeded and finely chopped

1 garlic clove, sliced

Small bunch of coriander, stalks and leaves chopped separately

2 x 400g cans cherry tomatoes

1 tsp caster sugar

4 Fenton Farm eggs

Salt and freshly cracked black pepper

Optional Additions

1 tsp smoked paprika

½ tsp cumin

A handful of spinach

Crumbled feta

Fresh herbs

Crusty bread or sourdough, to serve

Method

Start the sauce

Heat the olive oil in a frying pan with a lid. Add the chopped red onions, chilli, garlic and coriander stalks, then cook gently for around 5 minutes until softened.

Add the tomatoes

Stir in the cherry tomatoes and caster sugar. Season with salt and pepper, then simmer for 8–10 minutes until the sauce has thickened.

For extra depth, add smoked paprika or cumin while the sauce bubbles.

Cook the eggs

Use the back of a spoon to make 4 small wells in the tomato sauce. Crack a Fenton Farm egg into each one.

Cover the pan with a lid and cook over a low heat for 6–8 minutes, or until the whites are set and the yolks are cooked to your liking.

Serve

Scatter over the coriander leaves and finish with a little extra black pepper.

Serve straight from the pan with crusty bread, sourdough or warm flatbreads for dipping.