Shakshuka - Castle Dairies

Ingredients

75g Castle Dairies Traditional Salted Butter
1 medium onion, peeled and thinly sliced
1 red or yellow pepper, deseeded and sliced

Flavour Bomb
1 level tsp sea salt
1 tsp ground coriander/I use seeds
1 tsp ground cumin/I use seeds
2 large garlic cloves
1 tsp sweet paprika
1 tsp soft brown sugar, or honey
½ teaspoon chilli powder and pepper
½ teaspoon fresh ground black pepper

The rest
150g, ripe tomatoes, chopped
1 tin chopped tomatoes, or passata
4 large free-range eggs

Topping
25g Castle Dairies Traditional Salted Butter
1 medium chilli, deseeded and finely chopped
1 tablespoon chopped parsley and mint, mixed
4 teaspoons Greek yoghurt

Method

Base Sauce:
Melt butter in a pan over medium heat. Add onions, cover, and cook for 4 minutes. Add peppers, cover, and cook for 5 more minutes.

Pound salt, coriander, cumin, and garlic into a paste, then add to the pan. Stir in paprika, sugar, chili powder, and pepper, and cook for 2 minutes. Add tomatoes, simmer for 5 minutes until thick. Adjust seasoning.

Cook the Eggs:
Make 4 wells in the sauce and crack an egg into each. Cover and cook for 6-7 minutes until the whites are set.

Make the topping and finish:
Melt the butter in a small pan, add the chilli and simmer gently for about 3 minutes. Remove the lid from the pan and finish with dollops of Greek yoghurt, drizzle over the chilli butter, and sprinkle with chopped herbs.

Note: I also used a sprinkle of sweet pepper flakes. Serve with buttered crusty bread or toast- and dip in, delish!