Mexican Shakshuka

• servings: 4 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tbsp olive oil

1 medium onion (peeled and chopped)

1 red pepper (deseeded and sliced)

3 cloves garlic (peeled and minced)

1 red chili (chopped)

2 x 400g (2 x 14 oz) tins chopped tomatoes

1 tsp granulated sugar

1 tbsp smoked paprika

2 tsp Cajun spice

1 tsp chipotle sauce

1 tbsp ground cumin

salt and pepper to taste

4 large eggs

1 tsp chilli flakes

1 avocado (peeled and chopped)

1 small red onion (peeled and finely sliced)

small bunch coriander (roughly torn)

3 tbsp soured cream

2 tbsp sweet chilli sauce

Directions

Heat the oil in a large frying pan and cook the onion for 5 minutes until slightly softened.

Add the red pepper, garlic, and chopped chilli, cook for a further 3-4 minutes.

Add the chopped tomatoes, sugar, paprika, Cajun spice, chipotle, cumin, and a pinch of salt and pepper. Bring to a gentle bubble and simmer for 10 minutes.

Use a spoon to make 4 hollows for the eggs.

Crack the eggs individually and pour them into the hollows.

Simmer gently for 5-6 minutes until the white is cooked and the yolk is still runny. If you want to make the whites set faster, you can cover the pan with a lid or some foil.

Remove the pan from the heat and sprinkle on the chilli flakes. Top with chopped avocado, red onion, coriander, soured cream, and a drizzle of sweet chilli sauce.

Serve with grilled flatbreads for dipping.

Nutrition

• Calories: 307 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Cholesterol: 168 mg
• Sodium: 352 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 9 g
• Total Sugars: 15 g
• Protein: 11 g