Shakshuka means ‘mix-up’ in Arabic and is found on many breakfast menus. It uses mostly store cupboard ingredients and is infinitely adaptable – try it as a healthy weekend breakfast or an easy dinner to use up any veg languishing in the fridge. Aubergine, feta or spicy sausage are all lovely additions.
2 tbsp olive or sunflower oil
2 onions, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
2 x 400g tins chopped tomatoes
1 heaped tbsp sun-dried tomato paste
scant tsp caster sugar
4 free-range eggs
2 tbsp freshly chopped flatleaf parsley
salt and freshly ground black pepper
pitta or crusty bread, to serve (optional)
