Shakshuka

• olive oil↗1 tbsp 1 tbsp
• red onions↗2 2

  chopped

• red chilli↗1 1

  deseeded and finely chopped

• garlic clove↗1 1

  sliced

• coriandersmall bunch small bunch

  stalks and leaves chopped separately

• cherry tomatoes↗2 cans 2 cans
• caster sugar↗1 tsp 1 tsp
• eggs↗4 4

Step-by-step instructions

1. 1

   Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.

2. 2

   Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.