Shakshuka...

Eggs poached in yummy scrummy tomato stuff. Great with sourdough, but also works on rice! I like it as dinner, but I see it as a breakfast food more, hence the categorisation.

1-2 servings...

Shakshuka

Ingredients

• Half a tin (about 200ml) of chopped tomatoes
• 1/3 of a red capsicum
• 1/2 a small white onion
• 1 tablespoon of minced garlic
• 2 teaspoons of mixed italian herbs
• Salt to taste
• 2 eggs
• Fresh parsley (optionally)

Method

• Heat up a small pan, maybe with a little fat (oil, butter).
• Cut up the capsicum and onion fairly small while it heats.
• Add those to the pan and cook on medium for about five minutes, stirring.
• Throw in the herb mix (not the fresh parsley!), garlic, and salt, and keep cooking until the capsicum is mostly soft.
• Add the tomatoes and a little bit of water and let it simmer down most of the way.
• Make two little wells, crack the eggs into them, then cover with a lid an leave for 4-5 minutes. I like 4.
• Serve right when it's done, otherwise the eggs overcook. Top with fresh parsley if you have it!

Notes...
If you use fresh tomato, throw them into a separate pan, steam them until peelable, peel and mush.