Middle Eastern-style shakshuka
- 1tsp rapeseed oil
- 3-pack Grower's Selection Sweet Peppers, deseeded and sliced
- 1 red onion, sliced
- 2 cloves garlic, sliced
- 1tsp smoked paprika
- 400g tin chopped tomatoes
- 4 eggs
- ½ Extra Special Sourdough Baguette
- 50g Apetina Classic Light salad cheese
- 2tbsp chopped chives
Heat the oil in a large nonstick frying pan on a medium setting. Add the peppers, onion, garlic and smoked paprika. Stir to mix together then cook for 5 mins until the peppers are softened.
Add the chopped tomatoes, stir to combine and simmer for 10 mins.
Make 4 wells in the shakshuka mixture and crack in the eggs. Cover with a lid and cook for 6-8 mins until the whites have set.
Meanwhile, slice and toast the sourdough baguette.
Crumble the salad cheese over the shakshuka, then sprinkle on the chopped chives and season with freshly ground black pepper. Serve with the toasted sourdough baguette slices.