BREAKFAST: SHAKSHOUKA

Ingredients

• 2 tablespoons oil
• 1 onion, finely diced
• ½ green pepper, finely diced
• 2 tomatoes, finely chopped
• 2 tablespoons tomato sauce
• 1 teaspoon brown sugar
• 215g baked beans
• 1/3 cup of water
• 2-3 eggs
• Salt and ground black pepper
• 1 teaspoon crushed chilli & garlic
• 1 teaspoon chicken spice
• Pinch of paprika
• Cayenne pepper (optional)
• Fresh herbs for garnish, avocado and toasted bread for serving

Method

1. Heat the oil over medium heat in a stainless-steel pan. Add onion, green pepper, salt, and ground black pepper and cook until the onion is soft and translucent about 6 to 8 minutes.
2. Reduce heat to medium-low and add the crushed chilli garlic, paprika, chicken spice and cayenne pepper, if using. Stir and let it cook for half a minute then add tomatoes, water, tomato sauce and sugar. Let it simmer for 10 minutes until the sauce thickens a bit. Add baked beans and cook for a further 5 minutes.
3. Make wells with a spoon in the sauce. Crack in the eggs. Cover and cook until the eggs are set, about 5 to 8 mins, depending on how runny you like your egg yolks.
4. Season with salt and pepper to taste and sprinkle chopped leaves (parsley/any herbs of choice). Serve with avocado, tea or coffee and toasted bread for scooping. Enjoy!