Shakshuka

Serves: 2

Prep: 5 mins

Cook: 45 mins

Ingredients:

• 1 onion, diced

• 2 garlic cloves, crushed

• 1 red pepper, diced

• 1 aubergine, cut into 2cm cubes

• 1 tbsp cumin seed

• 1 tsp caraway seeds

• 1 tsp paprika

• ½ tsp chilli powder (optional)

• 1 tin of tomatoes

• 150g chorizo (optional)

• 4 eggs

• Fresh corriander

Method:

1. Preheat the oven to 200/180 fan/gas mark 6.

2. Using an oven proof pan, fry the onion until it begins to soften, then add the garlic and fry for another few minutes. (If you don’t have an oven proof pan, use a normal frying pan here and then switch to an oven proof dish later. It works just as well, just adds a little washing up.)

3. Add the red pepper, aubergine and spices to the pan and fry for another 5-10 mins.

4. If using chorizo, cut into small cubes and fry in a separate pan till nice and crispy. Add to the initial pan.

5. Turn down the head and add the tin of tomatoes, mixing everything together well. (If switching to an oven proof dish, now is the time to do so.)

6. Make 4 small wells in the mixture and crack the eggs into them. Carefully place the dish into the oven and bake for around 30 mins, depending on how well done you like your eggs.

7. Remove from the oven, season with fresh coriander and serve with a nice bread.