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 Isle of Wight Tomatoes Shakshuka

 Isle of Wight Tomatoes Shakshuka

By OcadoLife
Piccolo vine tomatoes give extra sweetness to this simple take on the classic Middle-Eastern breakfast.
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Time and servings

Total time
Servings
Cooking time

Ingredients

12 total
  • 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

4 steps

  1. 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.

  2. Step 2

    Add the red wine vinegar and a pinch of sugar, season and stir.

  3. 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.

  4. Step 4

    Scatter with a few chopped coriander leaves and serve with slices of toasted sourdough to soak up the sauce.