Shakshuka with toast

• Free range eggs6
• Chopped tomatoes2 × 400g tins
• Mixed peppers2
• Brown onions150g
• Garlic2 cloves
• Ground cuminstore cupboard1 tsp (5g)
• Smoked paprikastore cupboard1 tsp (5g)
• Sliced wholemeal breadto serve

Plus salt and pepper. About £4.08 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.