With chilly mornings, there is nothing better than a warm start and this recipes for Tomato Shakshuka, using fresh chilli and tomatoes , definitely provides that. 40 mins 2 Easy 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 Heat the oven to 190°C. Heat 2 tbsp olive oil in an ovenproof frying pan and fry a chopped onion until softened. Add the chillies and garlic clove and cook for 1 minute. 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. Make 2 wells, crack in 2 free-range eggs, sprinkle over the breadcrumbs and bake for 6-8 minutes to cook the eggs. Scatter with a few fresh coriander leaves and serve. About The AuthorCatherine Scott Catherine Scott is Associate Features Editor for Yorkshire Post Newspapers. A self-confessed foodie, she is also a judge of the Deliciousyorkshire/Yorkshire Post Taste Awards. Let us know what you think comments
