Shakshouka

Prep	Cooking	Serves
10 mins	30 mins	2 Adults

Originally a Middle Eastern dish, but with a splash of Fussels. Perfect for a lazy Sunday brunch.

Recipe by The Devilled Egg | The Online Cookery School. 

Ingredients

• 1 tablespoon of Fussels Smoked Rapeseed Oil
• 1 small red onion
• 2 garlic cloves
• 2 red peppers
• 1 tin of chopped tomatoes
• 250g cooked sweet potatoes
• 1 teaspoon of salt
• 1 teaspoon of smoked paprika
• 1 teaspoon of ground cumin
• 2 tablespoons of freshly chopped coriander
• 4 eggs
• Handful of grated cheddar
• To serve: guacamole, lime wedges and fajitas

Method

Preheat the oven to 250C.

Finely slice the red onion and garlic; cut the red peppers into strips.

Preheat the oil in a heavy based and oven proof pan to medium high heat.

Cook the red onion for 5-6 minutes until starting to soften and colour.

Add the garlic and spices and cook for another minute.

Add the tomatoes and give them a couple of minutes to start breaking down.

Add the red peppers and sweet potato and cook for 10 minutes, stirring occasionally.

Make 4 wells in the sauce and crack the eggs in and sprinkle with the cheese.

Place in the oven and bake until the egg white is set (around 5 minutes).

Sprinkle with fresh coriander and serve immediately with fajitas, guacamole and lime wedges.