Shakshuka
Shakshuka is a Middle Eastern dish of eggs cooked in a spiced tomato and pepper base, and this version keeps it to one pan and a handful of ingredients. Plum tomatoes break down into a thick sauce rather than a watery one, which holds the eggs in their hollows. Cayenne, paprika and turmeric are added to taste, so you decide how hot it gets. Bread does the rest.
Instructions
Peel and chop the onion. Heat the oil in a pan and fry the onion until it turns translucent.
Chop the tomatoes and the bell pepper and add them to the onions in the pan.
Stir in the basil or black pepper, then add cayenne, paprika and turmeric to taste. Cover the pan and cook on low heat for about 25 minutes, until the tomatoes are evenly cooked through.
Use a wooden spoon to press two hollows into the onion and tomato mixture.
Break one egg into each hollow. Cover the pan and cook for about 5 more minutes, until the eggs are firm.
Serve straight from the pan with bread.
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