Shakshouka

This makes for a fantastic sharing brunch on a lazy Sunday morning.

Prep: 10 minutes
Cooking: 30 minutes
Serves 2

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