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Shakshuka tomato and egg bowls with baby marrow

40 minutes

Shakshuka tomato and egg bowls with baby marrow

By Hannah Lewry

Serves 4

Difficulty Medium

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
4 cloves garlic, finely chopped
2 t paprika
1 onion, finely chopped
2 x 400 g cherry tomatoes, canned
2 T tomato paste
1 t ground cumin
1 t ground coriander
sea salt and freshly ground black pepper, to taste
1 T red wine vinegar
8 free-range eggs
1 x 120 g hummus tub
2 baby marrows, grated
ciabatta, for serving

Method

Fry the garlic, paprika and onion in the olive oil in a large, deep frying pan for 5 minutes.

Add the canned tomatoes, tomato paste, cumin and coriander and season. Simmer for 20 minutes.

Stir in the red wine vinegar and adjust the seasoning if necessary. Reduce the heat to low, then make 8 small wells in the sauce and carefully break the eggs into the wells.

Simmer for 10 minutes, or until the eggs are set. Swirl the hummus around the inside of serving bowls, then spoon over the tomato and eggs, top with the baby marrow and season. Serve with ciabatta.

For more recipes starring eggs, click here.

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Spicy sriracha chicken sloppy Joes on steamed buns with fiery slaw

Scotch eggs

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Chicken liver pâté with verjuice jelly

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Cucumber-and-herb soup with verjuice granita

Chicken with roast onions, grapes and verjuice

Prawns and asparagus salad with verjuice dressing and mayo

Angelfish with sauce vierge

Shakshuka tomato and egg bowls with baby marrow

Shakshuka tomato and egg bowls with baby marrow

Ingredients

Method