Tomato, courgette and pepper shakshuka
Author: British Lion eggs (www.egginfo.com/recipes)
Ingredients
- 1tbsp olive oil
- 1 red onion, sliced
- 1 red pepper, cored, deseeded and sliced
- 1 yellow pepper cored, deseeded and sliced
- 1 clove garlic, crushed
- 1tsp ground cumin
- ½tsp dried chili flakes
- 1 medium courgette, halved lengthways and sliced
- 400g tin of chopped tomatoes
- 4 large eggs
- Handful of mixed seeds
Method
- Heat the oil in a medium frying pan, add the onion and peppers, and cook over a medium-high heat for 5 mins until soft and golden.
- Stir in the garlic, cumin and chilli flakes, and cook for 1 min. Stir in the courgettes, then add the tomatoes and bring to the boil.
- Season to taste, reduce the heat to medium and simmer for 5 mins until the courgettes are just tender.
- Make four holes in the mixture with a wooden spoon and crack in the eggs, then cook until the whites start to turn solid white.
- Cover with a lid and cook over a low heat for 4-5 mins or until the eggs are cooked to your liking.
- Scatter with seeds and serve spooned onto plates.
