Shakshuka (Eggs in Spiced Tomato Sauce)

• 2 tbsp Extra virgin olive oil
• 1 medium Yellow onion
• 1 medium Red pepper
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 3 cloves Garlic
• 1 ½ tsp Ground cumin
• 1 ½ tsp Sweet paprika
• 6 medium Plum tomato, ripe
• 4 Egg

1. Prepare your veg: finely slice the onion, slice the red pepper, and finely grate the garlic. Roughly chop the plum tomatoes.
2. Heat the extra virgin olive oil in a large frying pan over a medium heat. Add the onion and red pepper with the fine sea salt and cook for 8 to 10 minutes, stirring, until softened and lightly sweet.
3. Stir in the garlic, ground cumin and sweet paprika and cook for 30 to 60 seconds until fragrant. Add the tomatoes and a good grind of black pepper, then cook for 2 minutes to start breaking them down.
4. Reduce the heat to medium-low and simmer for 10 to 12 minutes, stirring occasionally, until the sauce is thick and spoonable. Taste and adjust with a pinch more fine sea salt or black pepper if needed.
5. Make 4 small wells in the sauce and crack an egg into each. Cover and cook gently for 6 to 8 minutes until the whites are set and the yolks are still soft, or cook a little longer if you prefer firmer yolks.
6. Remove from the heat and rest for 2 minutes so the eggs finish setting in the residual heat. Serve straight from the pan.

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