For this Shakshuka dish, I’m using eggs from my hens, and cooking it over live fire, but this can just as easily be made on the hob at home.
- Finely slice a white onion, add a pinch of Maldon Salt and cook until softened.
- Add chopped garlic, cloves, smoked paprika, tinned tomatoes, sherry vinegar, pepper and another sprinkle of Maldon Salt.
- Reduce the tomatoes slightly. At this point you could also add other veg like chestnut mushrooms or finely chopped courgettes but on this occasion, I’m keeping it simple.
- Using the back of a spoon, make small divots in the tomato sauce for the eggs, cover, and leave to cook on the coals or place into the oven until the eggs are cooked.
