Name: Shakshuka
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 white onion, sliced; 2 bell peppers, sliced; 2 14 oz. (400g) cans chopped tomatoes; 4 eggs; ¼ cup (15g) parsley leaves, chopped; 1 tbsp olive oil; Salt and pepper to taste

1 white onion, sliced

2 bell peppers, sliced

2 14 oz. (400g) cans chopped tomatoes

4 eggs

¼ cup (15g) parsley leaves, chopped

1 tbsp olive oil

Salt and pepper to taste

Heat the oil a large non-stick frying pan over a medium-high heat. Add the onion and bell peppers, stirring constantly, and cook, for 5 minutes or until the onion and pepper have softened.

Add the chopped tomatoes and cook, stirring for a further 5 minutes.

Use a spoon to make 4 large holes in the tomato mixture, then crack an egg into each hole. Reduce the heat to low, and partially cover the pan with a lid. Cook for 10 minutes or until eggs are cooked to your liking. Sprinkle with parsley and serve immediately.