Shakshuka

Approx 4 to 6 servings

2 tablespoons Azouro extra-virgin olive oil

1 large onion, halved and thinly sliced

1 large red bell pepper, seeded and diced

4 garlic cloves, thinly sliced

1 teaspoon paprika dulce

¼ teaspoon hot paprika or ground hot peppers to your taste

1 teaspoon ground cumin

2 jar Prunotto whole tomatoes with their juices, broken up in pan to burst tomatoes

¾ teaspoon Achill Sea Salt

Pepper to taste

150g feta or crème fraiche or

6 large eggs

Chopped cilantro and parsley for serving

Step 1

Pre heat oven to 180c

On the stove, saute onion and bell pepper in large oven safe pan. Cook until soft, roughly 20 minutes.

Add garlic, cook 1 to 2 minutes, then add spices.

Add tomatoes and season with ¾ teaspoon salt and pepper to taste; Crush up tomoatoes in the pan medium simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.

Make little divots into your tomato sauce. Gently crack you eggs into the wholes. I recommend cracking into a cup on the side and dumping into whole so you don’t get any shell.

Transfer pan to oven and bake until eggs are just set, 7 to 10 minutes depending on how well done you like your eggs. Finish with crumbled feta or dolloped crème fraiche and top with fresh cilantro and parsley.

Serve with crusty baguette!