Shakshuka

Source: River Cottage Veg everyday!

Serves 4

Serve with foccacia and salad

1.5 tsp cumin seeds

2 onions, halved & finely sliced

2 garlic cloves, finely chopped

1 red and 1 yellow pepper, cored, de-seeded and finely sliced and halved

3/4 tsp hot smoked paprika

1 red chilli, de-seeded and finely sliced

1 pinch of saffron strands

3 cans 1200g peeled plum or chopped tomatoes

4 eggs

Salt & pepper to taste

Olive oil for frying

(optional) chorizo

Method

Prep onions only then start

If using chorizo fry to get the fat out, set aside, use fat instead of olive oil for onions

Slightly caramelise onions in a little olive oil, in a large oven proof frying pan

Meanwhile separate pan, fry up peppers to get some colour, then add to onions

When onions and peppers look good, add cumin, chilli, garlic, and cook through couple mins

Oven to 200c

Add the saffron, paprika, tomatoes, salt and black pepper, and bring to a simmer

Add in cooked chorizo if using

Oven cook to caramelise the tomatoes around the pan, deep colour and taste, 30 mins plus

Fry eggs and place on top of each serving

Serve with some good bread and salad.