Tomato, courgette and pepper shakshuka

Tomato, courgette and pepper shakshuka
  • 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
  1. 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.
  2. 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.
  3. Season to taste, reduce the heat to medium and simmer for 5 mins until the courgettes are just tender.
  4. 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.
  5. Cover with a lid and cook over a low heat for 4-5 mins or until the eggs are cooked to your liking.
  6. Scatter with seeds and serve spooned onto plates.
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