Shakshuka

Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes.
Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper.
Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking.
Garnish with parsley and serve immediately with some bread alongside (if using).

Ingredient :

2 tbsp olive or sunflower oil
2 onions, finely chopped
2 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
2 x 400g tins chopped tomatoes
1 heaped tbsp sun-dried tomato paste
scant tsp caster sugar
4 free-range eggs
2 tbsp freshly chopped flatleaf parsley
salt and freshly ground black pepper
pitta or crusty bread, to serve (optional)