Shakshuka

Method

1. Preheat oven to 180°C (if using an oven).
2. Cook oil in a medium size pan over medium high heat. Add garlic and onion and cook for 2 minutes until softened / fragrant.
3. Add capsicum or other veggies, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down. Then add tinned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper.
4. Mix to combine well. Lower stove to medium low and simmer for 5 minutes until just thickened enough to make indentations. (don’t want dry sludge, needs to still be saucy).
5. Make indentations in the mixture and carefully crack the eggs into it. Allow to cook for 1 minute until edges of whites are set (or cooked to your liking).
6. Transfer to oven and bake for 7 to 12 minutes until whites are just set but yolks are still runny (or to your taste). OR cover with lid and steam on stove for 3 minutes (runny yolks) or 4-5 minutes (firm) without a lid.
7. Remove from oven/stove once eggs are cooked and serve immediately. Scatter with the coriander or parsley. Serve with crusty bread, or pita bread.