Shakshuka

Ingredients

• 1 tbs Olive Oil
• 2 chopped Red Onions
• 1 finely chopped Red Chilli
• 1 clove Garlic
• Chopped Coriander
• 800g Cherry Tomatoes
• 1 tbs Caster Sugar
• 4 Eggs
• Spinkling Feta

Quantities are the original recipe’s. The cost is our own estimate — typical own-brand supermarket prices for these quantities, divided by 4 servings. TheMealDB does not state how many a dish serves, so 4 is our assumption, not theirs. Treat it as “about this much a head”, not a shopping bill.

Method

1. Warm the olive oil in a lidded frying pan over a medium heat.
2. Add the red onions, chilli, garlic and coriander stalks, and cook for 5 mins until softened.
3. Tip in the cherry tomatoes and caster sugar, then let the sauce bubble for 8-10 mins until thickened.
4. Using the back of a spoon, press 4 hollows into the sauce.
5. Break an egg into each hollow.
6. Cover the pan and cook over a low heat for 6-8 mins, until the eggs are set to your liking.
7. Scatter over the coriander leaves and crumble the feta on top before serving with crusty bread.

These steps were written by StreetOwl from the original recipe, in British English, with every oven temperature and cooking time checked against the source. They are not the original author’s words. If anything reads oddly, the original is linked below and it wins.