HEALTHY SHAKSHUKA

• Olive oil: 1 tbsp
• Red onions: 2 (thinly sliced)
• Red and yellow bell peppers: 2 (sliced)
• Garlic: 2 cloves (minced)
• Chili flakes: 1/2 tsp (optional)
• Chopped tomatoes: 400g
• Cherry tomatoes: 100g (halved)
• Eggs: 4 large
• Fresh herbs (cilantro, parsley, dill): 1/2 cup (chopped)
• Salt and black pepper: to taste

1. Heat the olive oil in a large frying pan. Add the onions and bell peppers, cooking over medium heat for 10-12 minutes until soft.

2. Stir in the garlic and chili flakes. Cook for another minute until fragrant.

3. Pour in the chopped tomatoes and cherry tomatoes, season with salt and pepper, and simmer gently for 10 minutes until the sauce thickens.

4. Make 4 small wells in the sauce using a spoon. Gently crack an egg into each well.

5. Cover the pan with a lid and cook over low heat for 8-10 minutes, or until the whites are set and the yolks are still runny.

6. Remove from heat, sprinkle generously with fresh herbs, and serve warm (pairs wonderfully with warm crusty bread).