Serve with warm bread, salad or roast potatoes.
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NORTH AFRICAN INSPIRED
Pepper & tomato shakshuka
Peppers and tomatoes simmered with warm spices and finished with eggs.
SERVES 4PREP 10 minCOOK 25 min
FOSTER'SPepper & tomato shakshukaRECIPE KITCHEN
Method
- 1
Slice peppers and onion. Soften in oil in a wide lidded frying pan for 8 minutes. Add garlic, cumin and paprika for 1 minute.
- 2
Add tomatoes, season and simmer uncovered for 8–10 minutes until thick enough to hold shallow wells.
- 3
Make four wells and crack in the eggs. Cover and cook gently for 5–8 minutes until the whites are set; cook the yolks to your preferred doneness.
- 4
Serve immediately from the pan.
FOSTER'S TIP
If serving anyone who needs eggs fully cooked, continue until both whites and yolks are firm.
The tomato-pepper base can be refrigerated for up to 3 days. For best results cook fresh eggs when serving.
Contains egg.
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