Shakshuka with Warm Pita

Ingredients

• 2 tbspolive oil
• 0.5 pieceyellow onion
• 0.5 piecered bell pepper
• 2 piecegarlic cloves
• 1 cupcanned crushed tomatoes
• 1 tbsptomato paste
• 0.5 tspground cumin
• 0.5 tspsmoked paprika
• 0.25 tspchili flakes
• 0.5 tspsalt
• 0.25 tspblack pepper
• 2 pieceeggs
• 2 tbspfresh parsley
• 2 piecepita bread
• 3 tbspplain full-fat yogurt

Method

1. 1

   Dice the onion and red bell pepper into small pieces, and mince the garlic cloves.

2. 2

   Heat olive oil in a small skillet or frying pan over medium heat. Add the diced onion and bell pepper and cook for 5–6 minutes, stirring occasionally, until softened.

3. 3

   Add the minced garlic, cumin, smoked paprika, and chili flakes. Stir and cook for 1 minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 30 seconds, then pour in the crushed tomatoes. Season with salt and black pepper, stir well, and let the sauce simmer on medium-low for 5–6 minutes until slightly thickened.

5. 5

   Use a spoon to make two small wells in the sauce. Crack one egg into each well, then cover the pan with a lid and cook for 4–5 minutes until the whites are set but the yolks are still runny (or cook longer if you prefer firm yolks).

6. 6

   While the eggs cook, warm the pita bread directly over a gas flame for 30 seconds per side, or in a dry pan, until lightly charred and puffed.

7. 7

   Roughly chop the fresh parsley. Remove the pan from heat, scatter parsley over the shakshuka, and serve straight from the pan with warm pita and a dollop of yogurt on the side.