Easy classic shakshuka

Prep time: 10 mins     Cook time: 25 mins

Serves: 4-6

You can eat this delicious Middle Eastern dish of eggs poached in tomato and pepper sauce for breakfast, light lunch or dinner. Shakshuka is healthy and has a bold flavour. You can eat it scooping the sauce with pitta bread or my wholemeal seeded rolls.

1 Tbsp olive oil

1 large onion, finely chopped 

1 large red pepper, finely chopped

4 cloves garlic, finely minced

1.5 tsp cumin seeds, toasted and ground

1 tsp coriander seeds, toasted and ground

2 tsp sweet paprika

1 tsp smoked paprika

1 tsp chilli flakes (or to taste)

3 Tbsp tomato paste

2 cans of good quality plum tomatoes

1 to 2 Tbsp harissa (to taste, if sensitive to spice - try less)

2 large handfuls of spinach, washed and chopped

1 handful of fresh coriander and/or flat-leaf parsley, washed and chopped (divided)

6 to 8 large eggs

1/2 cup crumbled feta (optional)*

salt and black pepper

1. Fry the onion and pepper with a little of salt in olive oil in a large skillet till soft (for about 5 mins).

2. Add garlic and spices along with tomato paste, fry for 30 secs.

3. Add tomatoes and harissa. Let it simmer for about 15 mins. 

4. Add spinach, mix and give it another 1 min for the spinach to wilt. 

5. Add half the coriander/parsley, add black pepper and mix. Helping yourself with a spoon, drop the eggs carefully - 1 at a time - into a "well" in the tomato sauce. 

6. Either put it under a grill or put a lid on a skillet not covering it entirely so the steam can escape and droplets of water don't fall into the dish. Cook, until the egg whites are just set but yolks are still runny.

7. Sprinkle with fresh herbs (parsley/coriander) and sprinkle over feta - if using. Serve with pitta or wholemeal bread.

Notes:

* if using feta, do not add a lot of salt as feta is very salty.