Shakshuka is a hugely popular brunch dish from the Middle East and North Africa made with eggs poached in a lightly spiced tomato sauce.
The eggs are a great source of protein, and with peppers, tomatoes and Peachie Toppings, a good proportion of your weekly plant points are sorted here! If you’re sensitive to tomatoes, try swapping out for more peppers.
Heat the oil in a medium non-stick frying pan or shallow casserole that has a lid, add the onion and pepper and gently fry for 5-6 minutes, or until softened, stirring regularly.
Add the garlic, cumin and paprika and cook for 20-30 seconds, stirring.
Tip the tomatoes into the pan, add the tomato purée, a good pinch of sea salt and lots of ground black pepper.
Bring to a simmer and cook for about 4 minutes, or until the tomato sauce has thickened, stirring regularly.
Make four holes in the vegetable mixture and break an egg into each one. Cover the pan with the lid and cook very gently for 3-5 minutes, or until the whites are set but the yolks remain runny.
Sprinkle with the fresh herbs, if using, and season with more ground black pepper to serve.
