Spicy red Shakshuka

1 onion,
1 red pepper
1 green pepper,
2 garlic cloves,
2 tsp hot paprika
1 tsp cumin seeds
1.5 tsp cayenne pepper
800g tinned tomatoes
1 tbsp lemon juice
6 eggs, depending on hunger
Fresh coriander, roughly chopped

Heat coconut oil and the onion in a large frying pan over a medium heat. Cook until golden, then add the peppers. Fry until both are soft, then stir in the garlic and spices and cook for another couple of minutes.

Pour in the tomatoes and bring to a boil, then turn down the heat and simmer for 30 minutes.

Make 6 divots in the sauce and break in the eggs. Season them lightly, turn the heat right down as low as possible, cover and cook for about 10 minutes until they’re just set. Sprinkle with coriander and serve.

Tomato Nutrients:
Vitamins: A, B6, K, Lycopene
Minerals: Manganese, Potassium
Main health benefits: Cancer prevention, Eye health, bone and heart health, fluid balance, blood pressure control, diabetes management



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