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Shakshuka with Rice

Eggs baked in a smoky, spiced tomato and pepper sauce.

Ingredients

• 1 tbsp olive oil
• 1 onion
• 2 red peppers
• 3 garlic cloves
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 0.5 tsp chilli flakes
• 800 g tinned chopped tomatoes
• 8 eggs
• 15 g fresh parsley
• 240 g basmati rice

Method

1. Chop the onion, deseed and slice the peppers, and crush the garlic. Chop the parsley.
2. Heat the oil in a wide, lidded frying pan over a medium heat. Add the onion and peppers and cook for 8 minutes until soft.
3. Add the garlic, cumin, paprika and chilli flakes and cook for 1 minute.
4. Add the tomatoes, season with salt and pepper and simmer for 12 minutes until thick.
5. Meanwhile, cook the rice following the packet instructions.
6. Make a small well in the sauce for each egg and crack them in.
7. Cover and cook gently for 6 to 8 minutes, until the whites are set but the yolks are still runny.
8. Scatter with the parsley and serve over the rice.