Shakshuka
~40 min (estimated)
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Ingredients
- 1 tbs Avocado Oil
- 2 chopped Red Onions
- 1 finely chopped Red Chilli
- 1 clove Garlic
- Chopped Coriander
- 800g (1 ¾ lb) Cherry Tomatoes
- 1 tbs Coconut Sugar
- 4 Eggs
- Spinkling Feta
Tip: For leavening, try 1 tsp baking soda + 1 tbsp vinegar (or 2 tbsp lemon juice) in place of one egg — works in cakes and quick breads, not recipes that rely on egg for binding or whipped volume.
Instructions
- Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and coconut sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
- Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.
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