Easy tomato shakshuka
Eggs aren't confined to breakfast, they're great at any time of day. This easy one-pan dish is ready in 20 minutes when cooked in a skottel over gas. Another plus is that it uses pantry ingredients including canned tomatoes and Woolies’ pickled peppers.
Serves 6
EASY
GREAT VALUE
Preparation: 20 minutes
Cooking: 20 minutes
olive oil 2 T
red onion 1, finely chopped
garlic 2 cloves, finely sliced
chorizo 150 g, sliced into chunks
smoked paprika 2 t
cumin seeds 2 t
chilli flakes 2 t
tomato paste 2 T
Woolworths exotic tomatoes 450 g
Woolworths cherry tomatoes 1 x 400 g can
Woolworths pickled peppers 1 x 245 g sachet, drained
sea salt and freshly ground black pepper, to taste
free-range eggs 6
1 Heat the oil in a skottel or pan over a medium heat and cook the onion and garlic until soft. Add the chorizo and cook until caramelised. Add the spices and cook for 1-2 minutes, or until fragrant.
2 Add the tomato paste, exotic tomatoes, cherry tomatoes and pickled peppers. Stir until well combined, season, then gently simmer over a low heat until the tomatoes are soft – about 10-15 minutes.
3 Make wells in the sauce using the back of a spoon, then crack the eggs into the wells. Cover and cook for 3-5 minutes, or until the eggs are cooked to your liking.
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