Shakshuka

My favourite way to poach an egg is to do it Shakshuka style - in a simmering spiced tomato and capsicum sauce.  This North African/Middle Eastern dish made with simple pantry ingredients  is nourishing and comforting, fit for breakfast, lunch and dinner.   This recipe cooks 2 eggs in a small frying pan.  Double the recipe and use a larger pan to cook up to 4 eggs.  Serve with crusty bread or toasts to mop up every bit of the delicious sauce. 

Serves 1-2

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 small red capsicum, seeded and chopped
• 1 green chilli, seeded and chopped (optional)
• 1-2 garlic cloves, finely chopped
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• 200g / 7oz tinned crushed tomatoes*
• 2 eggs
• sea salt, to taste
• a sprinkling of freshly ground black pepper
• 2 tablespoons chopped parsley or coriander, for garnishing

METHOD

1. Heat oil in a small frying pan over medium heat.  Add the onion, capsicum and chilli (if using) and sauté with a wooden spoon for a few minutes until the onion becomes translucent and the capsicum begins to soften.
2. Add garlic, paprika and cumin. Sauté for another minute.
3. Add the tomatoes.  Season with salt and pepper.  Bring the sauce to a simmer.
4. Make 2 small craters in the sauce with the spoon and add the eggs into each crater.  Cover and poach the eggs in the sauce over low heat for 3-5 minutes or until the whites are firm and yolk is still runny.  (Alternatively, you can leave the pan uncovered and let the eggs cook sunny side up.)
5. Garnish with chopped parsley or coriander.  Serve immediately.

*Fresh ripe tomatoes can also be used.  You might need to cook them a little longer before they turn into a sauce.