A Simple Shakshuka

I love one-pan meals, especially when you’re half awake and cranky. Baked eggs however are a soul-warming hit anytime of day at my house. Plus it uses everyday pantry items.

Serves 4 – takes 20 mins

- 1 red or white onion, thinly sliced
- 3 garlic cloves, finely chopped
- 1 can chickpeas, rinsed (150z)
- I can of peeled whole tomatoes (15oz)
- 1 cup green or black olives, pitted
- 4/6 eggs
- 2 Tbsp. balsamic vinegar
- 1/2 tsp chili flakes (to taste)
- Parsley (or cilantro)

In an oven proof pan add a healthy splash of olive oil, sweat off onions and garlic until they begin to brown a little. Then add chickpeas, olives, balsamic, chilli (to taste) and tomatoes (crush tomatoes roughly as you add them to the pan). Season lightly. Olives will add saltiness as they cook down so be careful with salt at this stage.

Simmer on medium heat for 8 to 10 mins. Stir occasionally and check for seasoning. Create a small divot in the mixture with the back of a large serving spoon, carefully crack eggs onto the mixture and simmer on low/med heat until egg whites being to whiten. Finish under broiler for 3/5 mins to complete cooking eggs. Garnish with chopped parsley or cilantro, a good splash of olive oil and cracked pepper.