By Nadeen Jawad, fourth year dental student

Shakshuka is a classic middle-eastern egg dish which is perfect for brunch, but works just as well for a quick healthy dinner too! This recipe combines tomatoes, spices and eggs to create a delicious and simple one-pan meal.

Here are some step-by-step instructions on how to make this tasty dish:

What you will need:

(serves 2)

• 1 tbsp olive oil
• 1 onion, diced
• 1 clove of garlic, finely chopped
• 1 pepper, diced
• 1 tsp paprika
• 1 tsp ground corriander
• 1 tsp cumin
• tin of chopped tomatoes
• 4 eggs
• handful of chopped parsley
• salt and pepper

Method:

1. Heat the olive oil in a large pan, and add the onion, garlic and pepper. Allow the vegetables to cook and stir frequently until softened, about 5 minutes.
2. Now for the spices: add the paprika, coriander and cumin and stir together until fragrant, about 2 minutes.
3. Add your chopped tomatoes and mix with the vegetables until bubbling, about 3 minutes.
4. Using a wooden spoon, create 4 spaced out wells into your mixture for your eggs. Gently crack your eggs into these wells.

5. Cover your pan with a lid and leave to cook on a low heat until your egg whites have set, about 5-10 minutes.
6. Garnish with parsley and season with salt and pepper to taste. For a bit of a Mediterranean twist, you can also add crumbled feta at this stage.

Enjoy with your favourite bread – I recommend pitta bread or a crusty loaf of sourdough!

Image: Epigram Food Contributor/Nadeen Jawad

Featured image: Epigram Food Contributor/Nadeen Jawad

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