Name: Shakshouka
Prep time: 20 min
Cook time: 30 min
Ingredients: 1 tbs olive oil; 1 brown onion, finely chopped; 3 garlic cloves, finely chopped; 1 tsp ground cumin; 2 tsp ground paprika; 1/2 tsp chilli flakes; 1 red capsicum, deseeded and diced; 400g can diced tomatoes; 250g mini roma tomatoes, halved lengthways; 4 eggs, at room temperature; Chopped flat-leaf parsley leaves & grilled bread, to serve

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Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat. Add onion and garlic, cook, stirring often, for 3-4 minutes until softened. Stir in cumin, paprika and chilli flakes and cook, stirring, for 1 minute
Add capsicum and cook, stirring often, for 3-4 minutes until softening. Stir in canned tomatoes and mini roma tomatoes. Bring to the boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes or until thick
Make 4 indentations in the tomato mixture. Crack an egg into each. Cover and cook over medium-low heat for 8-10 minutes or until yolks are almost set, or cooked to your liking. Sprinkle with parsley. Serve with grilled bread

Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat. Add onion and garlic, cook, stirring often, for 3-4 minutes until softened. Stir in cumin, paprika and chilli flakes and cook, stirring, for 1 minute
Add capsicum and cook, stirring often, for 3-4 minutes until softening. Stir in canned tomatoes and mini roma tomatoes. Bring to the boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes or until thick
Make 4 indentations in the tomato mixture. Crack an egg into each. Cover and cook over medium-low heat for 8-10 minutes or until yolks are almost set, or cooked to your liking. Sprinkle with parsley. Serve with grilled bread

Heat oil in a medium (about 24cm base) non-stick heavy-based frying pan over medium heat. Add onion and garlic, cook, stirring often, for 3-4 minutes until softened. Stir in cumin, paprika and chilli flakes and cook, stirring, for 1 minute
Add capsicum and cook, stirring often, for 3-4 minutes until softening. Stir in canned tomatoes and mini roma tomatoes. Bring to the boil. Reduce heat and simmer, uncovered and stirring occasionally, for 10 minutes or until thick
Make 4 indentations in the tomato mixture. Crack an egg into each. Cover and cook over medium-low heat for 8-10 minutes or until yolks are almost set, or cooked to your liking. Sprinkle with parsley. Serve with grilled bread