This is my easy version of Shakshuka- eggs in a ruby red tomato sauce.

This dish is especially perfect for hangovers and as a quick breakfast, lunch and even dinner.

INGREDIENTS

1 fresh free range egg
1/2 a bottle of passata (tomato puree)
1 plum tomato
1 garlic clove, crushed
1/2 brown onion, finely chopped
1/2 a red pepper, finely chopped
1 red chili, chopped
Olive oil
1 tsp cumin
1 tsp turmeric
1 tsp sugar
Sea salt & black pepper
Fresh herbs, roughly chopped (basil, coriander, rocket)- I used coriander

EQUIPMENT

1 small frying pan
Food processor with the blade attachment

METHOD
Serves 1
Preparation: 3 minutes
Cooking time: 15 minutes

In the food processor chop up the garlic, onion, pepper, tomato and chili. Place the small non-stick pan on high-heat and add 1 tbsp of olive oil. Fry all the chopped ingredients for about 5 minutes. Add the cumin, turmeric, sugar and some salt and pepper and fry for 30 seconds. Add the passata and cook for 5 minutes.

Make a well in the centre of the pan, and crack in the egg, make sure the egg touches the bottom of the pan. Turn down the heat to medium and cover with a lid or a plate for 3-5 minutes or until the egg white as cooked through. Don’t stir the sauce once the egg has been added.

Garnish with fresh herbs, salt and pepper. I eat it on its own, but you can eat it with fresh bread.