Shakshuka with toast

• Free range eggs (15 pack)6
• Chopped tomatoes (400g tin)2
• Mixed peppers (3 pack)2
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Ground cuminstore cupboard5g
• Smoked paprikastore cupboard5g
• Sliced wholemeal loaf1

Plus salt and pepper. About £3.56 for the amounts used.

Method

1. 1

   Fry 1 chopped onion and 2 sliced peppers in a little oil in a large frying pan for 8 minutes until soft.

2. 2

   Add 2 crushed garlic cloves, 1 tsp cumin and 1 tsp smoked paprika for 1 minute.

3. 3

   Add 2 tins chopped tomatoes and simmer for 10 minutes until thick. Season.

4. 4

   Make 6 hollows in the sauce, crack an egg into each, cover and cook for 5-8 minutes until the whites are set and the yolks are still runny.

5. 5

   Serve with toast from the loaf for dipping.