Isle of Wight Tomato Shakshuka

Serves: 2

Preparation time: 10 minutes

Cooking time: 30 minutes

 

Ingredients

  • 2 tbsp olive oil

  • 1 onion, chopped

  • 1 red chilli, finely chopped (or two if you like chilli heat)

  • 1 crushed garlic clove

  • 1 large beef tomato (approx. 300g) chopped

  • A handful of Piccolo tomatoes

  • 1 tsp red wine vinegar

  • Salt & pepper

  • A pinch of sugar

  • 2 free-range eggs

  • 1 tbsp breadcrumbs

  • Fresh coriander to serve

 

Method

  1. Heat the oven to 190°C.

  2. Heat 2 tbsp olive oil in an ovenproof frying pan and fry a chopped onion until softened.

  3. Add the chillies and garlic clove and cook for 1 minute.

  4. Add the chopped tomatoes and Piccolo tomatoes, then cook for 15-20 minutes.  Add the red wine vinegar, salt, pepper and a pinch of sugar.

  5. Make 2 wells, crack in 2 free-range eggs, sprinkle over the breadcrumbs and bake for 6-8 minutes to cook the eggs. 

  6. Scatter with a few fresh coriander leaves and serve.

Jade ThorneComment