Suhour recipe of the day: Shakshouka

Serves 4 | Preparation and cooking time: 50 minutes | Difficulty: easy | Cannot be frozen

Ingredients

3 tbsp olive oil

2 medium onions, chopped

1 red pepper, seeded and diced

1 small red chilli, seeded and diced

4 cloves garlic, finely chopped

50g tomato puree

800g canned chopped tomatoes

1 bay leaf

1 tbsp caster sugar

3 tsp sweet paprika

2 tsp ground cumin

1/2 tsp ground caraway

4 large eggs

coriander sprigs, to garnish

Method

1 Heat the olive oil in a large saute pan or casserole dish set over a medium heat until hot.

2 Add the onions and saute for 6-8 minutes until softened and translucent. Add the pepper, chilli, and garlic, and cook for 5 minutes, stirring frequently.

3 Stir in the tomato puree and cook for a further minute. Add the chopped tomatoes, bay leaf, sugar, and spices, and stir well.

4 Cook at a steady simmer for 15-20 minutes until thickened. Season to taste with salt and pepper.

5 Create four little pockets in the stew and crack the eggs into them. Cover with a lid and cook over a slightly reduced heat for 6-8 minutes until the whites are set.

6 Serve the stew with a sprinkling of coriander and some more seasoning on top, with bread on the side to mop up the gravy.