Shakshuka

A tasty dish of eggs poached in a spicy tomato sauce, perfect for breakfast or lunch.

800 g tomatoes (fresh or tinned) chopped
1 tbsp harissa recipe follows or use store-bought such as Herbies Harissa Paste Mix
2 tsp honey
2 tsp tomato paste try this Tomato Powder by Herbies
4 eggs or 8, see note below
salt & pepper
parsley roughly chopped, to garnish
Turkish toast to serve
Labne or yoghurt to serve

Preheat oven to 180C. Lightly grease four 1-cup ramekins and place them on an oven tray.
Place the tomatoes, harissa, honey, and tomato paste in a blender and blitz until combined. Pour into a wide frypan and simmer over medium heat for 10 minutes or until thickened slightly.
Divide sauce between the ramekins and use the back of the spoon to make an indent, then carefully break an egg into each ramekin.
Season with a pinch of salt and pepper. Place in the oven and bake for about 12 minutes or until the whites are set and the yolks are cooked to your liking.
Remove from oven and carefully place a ramekin on each serving plate. Serve with toasted Turkish bread and a dollop of labneh or yoghurt.

Shakshuka

Feel free to use a larger ramekin and add 2 eggs to each ramekin for bigger appetites.
You may prefer to cook the eggs on the stovetop - simply leave the sauce in the frypan, make an indent for each egg, then carefully break an egg into each. Simmer for 8-10 mins or until whites are set and yolks cooked to your liking. You can place a lid on top to reduce the cooking time.

Harissa