Shakshouka
Credit: Whisk Media Group
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Shakshouka
Ingredients:
Method:
- 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
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