SHAKSHUKA EGGS

INGREDIENTS

• 4 free - range eggs
• 1 large red onion, halved & thinly sliced
• 1  large red capsicum, halved, seeded & thinly sliced
• 2  garlic cloves, finely chopped
• 2 tbsp sweet paprika
• 2 tbsp ground cumin
• 1⁄2 tbsp ground coriander
• 1⁄2 tbsp raw sugar
• 1⁄2-1 tbsp dried chilli flakes
• 800g diced tomatoes (2x cans) 
• 125ml water
• Flaked salt & cracked pepper
• Chopped parsley to serve

METHOD

1. With the deep pan in place, turn the Griddler on and set to 200°C.
2. Cook onion for 3 minutes or until soft. Add capsicum and garlic cook a further 5 minutes or until soft, stir occasionally. Stir in paprika, cumin, coriander, sugar and chilli flakes.
3. Reduce heat to 80°C. Add the tomato and water stir to combine ingredients, cook until mixture thickens slightly (approx.15 minutes), stir occasionally. Season to taste. Use the back of a large spoon to make 4 large, evenly spaced indents in the tomato mixture. Crack an egg into each indent.
4. Close lid and cook for 6-8minutes for sof tyolks or until cooked to your liking.
5. Top with parsley and serve.