Shakshuka with Yoghurt Dressing

This is similar to a previous baked egg dish I've done however this is a middle eastern version which is a nice twist. I've tried this at several coffee shops for breakfast and love it every time so decided to make my own. And the yoghurt sauce is so simple yet goes so well.

Shakshuka with Yoghurt Dressing

Serves: 2

Ingredients

• 1 onion finely sliced

• 1 pepper, sliced

• 2 garlic cloves, minced

• 1/2 tsp cumin

• 1/2 tsp turmeric

• 1/2 tsp cinnamon

• 1 tsp spicy harissa paste

• 1/2 tsp coriander seeds

• salt and black pepper

• 300g tomatoes, chopped, or tomato passata

• 2 eggs

For the Sauce

• 100g greek yoghurt

• 1 tsp honey

• 1 tbsp lemon juice

To Serve

• parsley

• mint

• zaatar

Method

- Make the sauce first by combining the ingredients together in a small ramekin. Put it in the fridge while we make the eggs.

- Start by heating the oil in a medium-sized frying pan over medium heat. Add in the diced onions, stir and cover. Cook for about 8 minutes or until soft.

- Add in the sliced peppers and spices, and stir until everything is fragrant. Add in the tomatoes and garlic next then season well. Stir everything with a splash of water and cover to cook for 15 minutes, stirring every so often. You may need to add a little extra oil.

- Make two holes in the sauce with a wooden spoon and crack the eggs into them. Reduce the heat to low and let it cook for 10 minutes until the egg whites have cooked.

- Serve with a drizzle of the yoghurt sauce, a sprinkle of the herbs /spices and some bread, if you like.