Shakshuka

Ingredients

• 1 small onion
• 1 red chilli
• 2 garlic cloves
• 10 basil leaves
• 10 sprays sunflower oil
• 1 tsp paprika
• 1 tsp cumin
• 1 pinch salt
• 1 pinch black pepper
• 2 cans tomatoes, chopped
• 1 can chickpeas, drained
• ½ tsp sugar
• 2 eggs
• 4 pitta breads

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Method

1. Finely chop the onion, de-seed and finely chop the chilli and crush the garlic. Roughly chop basil leaves.
2. Heat the spray oil in a large pan and fry the onion, chilli and garlic until soft add in the paprika, cumin and a pinch of salt and pepper, stir through. Stir in the canned tomatoes and chickpeas, bring to a boil and reduce to a simmer.
3. After 5 minutes check the seasoning, and add a little sugar if the tomatoes are still a little bitter. Simmer for another 5 minutes.
4. Using the back of a large spoon make 2 dips in the tomato sauce; crack an egg into each one. Cover the pan and cook on low for 6-8 minutes until the eggs are poached to your liking.
5. Season the eggs, scatter basil leaves on top and serve with pita bread.

*If you like even more heat add some cayenne pepper.

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