Shakshuka

Egyptian Vegetarian

1 tbs Sucre en poudre

800g Tomates cerises

Chopped Coriandre

4 Œufs

Spinkling Feta

1 clove Ail

1 tbs Huile d'olive

1 finely chopped Piment rouge

2 chopped Oignons rouges

Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.