Shakshuka

Steps

1. In a lidded frying pan, heat 1 tablespoon of olive oil over medium heat.
2. Add 2 chopped red onions, 1 finely chopped red chilli, 1 clove of garlic (minced), and chopped coriander stalks. Sauté for about 5 minutes until softened.
3. Stir in 800g of cherry tomatoes and 1 tablespoon of caster sugar. Let it simmer for 8-10 minutes until the mixture thickens.
4. Using the back of a spoon, create 4 wells in the sauce and crack 4 eggs into each well.
5. Cover the pan with a lid and cook on low heat for 6-8 minutes, or until the eggs reach your desired doneness.
6. Garnish with coriander leaves and serve with crusty bread.