Shakshuka | Liver Foundation

Shakshuka

2 tablespoons olive oil
Half small onion, finely chopped
1 clove garlic, minced
Half capsicum, diced
Half teaspoon ground cumin
Half teaspoon paprika
One quarter teaspoon chilli or cayenne (optional)
1 canned tomato
Salt and pepper to taste
2 eggs
Half avocado, sliced
Fresh parsley or coriander, chopped (for garnish, you can use dried if that’s all you have available)
1-2 slices wholegrain, wholemeal or sourdough bread per person

Heat the olive oil in a pan. Add the onion and sauté until soft.
Add in garlic and capsicum and cook until softened.
Add cumin, paprika and chilli. Mix for 30 seconds, then add the tomatoes, salt and pepper.
Simmer for 15 minutes until this has thickened.
Make two small sections (like a well) in the sauce and crack in the eggs.
Cover the pan and cook for 6 minutes or until the eggs are set or as per preference of cooked eggs.
Top with parsley and coriander.
Add sliced avocado
Serve with warm bread or toast for dipping.