Mild Meditarranean Shakshuka

2 servings Prep: 5 mins, Cooking: 15 mins
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In this version, we calm down the spiciness of the popular Middle Eastern dish somewhat,
allowing for a subtler flavour.

By DRUM January 20 2020
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Ingredients (11)

30 ml oil
1 onion — chopped
1/2 red pepper — diced
400 g tomatoes
400 g cherry tomatoes
10 ml cumin — ground
10 ml paprika
30 ml sugar
salt and freshly ground black pepper
4 eggs
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1 Heat the oil in a large pan and fry the onion and red pepper until soft.

Add both cans of tomatoes, as well as the spices, sugar and olives.

Simmer over low heat for 7-10 minutes or until heated through and fragrant.

2 Season with salt and pepper.

3 Use a spoon to make four wells in the tomato mixture.

Carefully break an egg into each well.

Cover lightly with foil or a lid and simmer until the egg white is cooked through and the yolk is done to your liking.

4 To serve

Season each egg with salt and pepper,then sprinkle the parsley and basil on top.

Serve immediately.

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