Isle of Wight Tomatoes Shakshuka
By OcadoLife
Published on 27 April 2022
Piccolo vine tomatoes give extra sweetness to this simple
take on the classic Middle-Eastern breakfast.Time and servings
40 minsTotal time
2Servings
40 minsCooking time
Ingredients
- 2 slices of sourdough, to serve
- 2 tbsp of olive oil
- 1 onion, finely chopped
- 1 red chilli, ifinely chopped (2 if you like it hot)
- 1 clove of garlic, crushed
- 1 large of beef tomato, chopped
- 1 handful of piccolo tomatoes
- 1 tsp of red wine vinegar
- 1 pinch of sugar
- 2 free range eggs, (more if you're hungry)
- 1 tbsp of breadcrumbs
- 1 handful of coriander, to serve
Method
Step 1
Preheat oven to 190°C/170°C fan/gas 5. Heat 2tbsp olive oil in an ovenproof frying pan and fry the onion until softened. Add the chilli and garlic and cook for 1 min. Add all the tomatoes and cook for another 15-20 mins.Step 2
Add the red wine vinegar and a pinch of sugar, season and stir.Step 3
Make a well for each egg, crack them in, sprinkle over the breadcrumbs and bake for 5-7 mins, or until the eggs are cooked to your taste.Step 4
Scatter with a few chopped coriander leaves and serve with slices of toasted sourdough to soak up the sauce.