Shakshuka - Eggs in Tomato Sauce

Ingridients and cooking process

1 medium onion, diced heart a 12 inch (30cm) frying pan

1 tbsp olive oil cook for about 5 minutes until the onion begins to soften

1 medium red bell pepper

2 cloves garlic , mince cook bell pepper for 5-7 minutes,

over medium heat until softened

2 tbsp (30g) tomato paste

2 cans (14 oz - 400g each) diced tomatoes

1 tsp cumin

1 tsp (3g) paprika

1 tsp chili powder chili flakes (to taste)

1 tsp (5g) sugar salt freshly ground black pepper allow to simmer over medium heat for 10-15 until it starts to reduce make

6 pockets for the eggs

6 eggs cover the pan and cook for 10-15 minutes or until the eggs are cooked fresh parsley