Easy shakshuka: eggs baked in spiced tomato and pepper sauce

Ingredients

Items marked check label can contain gluten in some brands. Choose a version labelled gluten-free or with no gluten-containing cereal in the ingredients.

• 2 tbsp olive oil
• 1 onion, thinly sliced
• 1 red and 1 yellow pepper, deseeded and sliced
• 3 garlic cloves, crushed
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Pinch of chilli flakes (optional)
• 2 × 400 g tins chopped tomatoes
• 1 tsp sugar
• 4 large eggs
• Small handful fresh parsley or coriander, chopped
• Salt and black pepper
• To serve (optional): gluten-free breadcheck label

Equipment

• Large frying pan (about 28 cm) with a lid

Method

1. Heat the oil in a large frying pan over a medium heat. Add the onion and peppers with a pinch of salt and cook for 10 minutes, stirring occasionally, until soft.
2. Add the garlic, cumin, smoked paprika and chilli flakes and cook for 1 minute until fragrant.
3. Pour in the tomatoes, add the sugar, season, and simmer for 10–12 minutes, stirring now and then, until the sauce has thickened. Taste and adjust the seasoning.
4. Use a spoon to make 4 wells in the sauce and crack an egg into each one.
5. Cover the pan and cook over a low–medium heat for 6–8 minutes, until the egg whites are completely set and the yolks are cooked to your liking.
6. Scatter with herbs and serve straight from the pan, with gluten-free bread if you like.

Storage

The tomato sauce (without eggs) keeps in the fridge for up to two days, or it can be frozen. Reheat until steaming hot before adding fresh eggs. Cooked eggs are best eaten straight away.