Shakshuka is a classic Middle Eastern dish that is packed full of flavour and goodness. It is my go-to breakfast after a night out - comforting, delicious and easy to whip up.
2 red onions - chopped
2 large tomatoes - chopped
2 cloves of garlic - minced
A handful of coriander - separate the leaves from the stork
1 tbsp - wholegrain mustard
2 tbsp tomato pureé
2 large eggs
Heat a little olive oil in a large pan
Add the red onion to the pan and fry until soft - about 5 minutes
Add the crushed garlic, coriander stork and the paprika - stir through
Add the wholegrain mustard and the tomato pureé
Add a little water and stir everything through.
Turn the heat low and let everything simmer down until the sauce thickens.
With the back of a wooden spoon make two holes in the sauce and into them crack your eggs.
Put the lid on the pan and let the eggs cook for 5-7 minutes.
To finish sprinkle over the coriander leaves.
Serve with thick, crusty bread.