Recipe Tip: Shakshuka: Egg and Tomato Breakfast - Falstaff

Instructions

1. Step 1

   Finely dice the onion and heat in a shallow pan with some oil. This pan will also be used to serve the dish. Add the brown sugar and let it start to caramelize.

2. Step 2

   Add the finely chopped garlic and chopped bell pepper and stir.

3. Step 3

   Then add all the dry spices, stir in then deglaze with red wine. Bring to the boil for 2 minutes, then add tomato paste and tinned tomatoes, reduce heat and simmer for 30 minutes until the mixture thickens.

4. Step 4

   Stir well, then make three wells into to sauce. Break an egg into each well.

5. Step 5

   Put the lid on and cook the eggs over low heat until cooked to desired level. You are effectively poaching each egg in the sauce.

6. Step 6

   Sprinkle with freshly chopped parsley just before serving.

7. Step 7

   The sauce can be made ahead of time: this way it is a quick and easy breakfast.