شكشوكة سهلة بالفلفل والطماطم

Ingredients

• 1 tablespoon olive oil
• 1 medium red onion, thinly sliced
• 1 large red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon sweet or smoked paprika
• a pinch, optional chilli flakes
• 1 can (400 g) chopped tomatoes
• 60 ml water, plus a little if needed
• 4 large eggs
• to taste salt and black pepper
• 2 tablespoons fresh parsley or coriander, chopped
• optional bread, to serve

Instructions

1. Heat olive oil in a large lidded frying pan over medium heat. Add onion and pepper and cook 6–8 minutes until softened.
2. Add garlic, cumin, paprika and chilli flakes if using. Stir for 30 seconds until fragrant.
3. Add tomatoes and water. Season and simmer uncovered for 10–12 minutes, stirring occasionally, until thickened. Add a splash of water if needed.
4. Make four wells in the sauce and crack an egg into each. Cover and cook gently for 5–8 minutes, until whites are set. Cook longer for firm yolks or if runny eggs are unsuitable.
5. Remove from heat and scatter with parsley or coriander. Serve warm with bread and plenty of sauce.