Easy tomato, capsicum and onion shakshuka

This is an easy (and heart-healthy) breakfast recipe. However, the simple combination of tomatoes simmering with onions, garlic, fragrant spices and poached eggs makes this a nourishing dish you can enjoy at any time of the day.

Known by its more traditional name, shakshuka, this meal is a classic in the Middle East and North Africa. There are many variations of the shakshuka, but this recipe tries to keep as close to the well-known version as it can.

Serves 6

Ingredients

• Olive oil
• 1 medium onion, diced
• 1 capsicum, seeded and diced
• 4 garlic cloves, finely chopped
• 2 tsp paprika
• 1 tsp cumin
• pinch of chilli powder
• 2 x 400g tins whole peeled tomatoes
• 6 large eggs
• 1 small bunch fresh coriander, chopped
• 1 small bunch fresh parsley, chopped

Method

1. Heat olive oil in a large sauté pan on medium heat. Add onion and capsicum and cook for 5 minutes or until onion becomes translucent.
2. Add garlic and spices and cook an additional minute.
3. Pour tomatoes into the pan and break down using a large spoon. Season with salt and pepper and bring sauce to a simmer.
4. Use your large spoon to make small wells in the sauce and crack eggs into each well. Cover pan and cook for 5-8 minutes, or until eggs are done to your liking.
5. Garnish with coriander and parsley.