Shakshuka recipe

1. 1

   Heat the olive oil in the non-stick pan and gently fry the sliced onion.

2. 2

   When the onion begins to take on some colour, throw in the chopped garlic and the paprika, stir well and cook gently for a couple of minutes.

3. 3

   Add the chopped tomatoes and turn up the heat to reduce the liquid.

4. 4

   When the tomato sauce has reduced by about a third, turn down the heat and crack in the eggs.

5. 5

   Cook for a further 5 minutes or until the eggs have turned white.

6. 6

   Season to taste, and garnish with the chopped flat leaf parsley.

* Per serving · 4 servings · Values may vary.

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