Smoky veggie shakshuka | Good Food

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1 tbsp olive oil
1 tsp cumin seeds
2 red peppers
finely chopped
2 yellow peppers
finely chopped
1 red onion
finely chopped
1 aubergine
finely chopped
4 garlic cloves
crushed
400g can of chopped tomatoes
2 tbsp Turkish red pepper paste
8 eggs

To serve

4 slices of sourdough bread
small handful of coriander
leaves picked
pul biber flakes
(optional)

Method

step 1
Heat the oil in a large saucepan over a medium heat and toast the cumin seeds until fragrant, around a minute. Add the peppers, garlic, onion and aubergine, along with salt and pepper to taste. Mix well and cook for a few minutes until the vegetables start to soften.
step 2
Add the can of tomatoes, red pepper paste, smoked paprika and three-quarters of a can of water. Bring to a simmer, cover and cook for 8-10 mins, stirring every few minutes until the vegetables are soft and cooked through. Uncover and simmer until reduced to your desired consistency.
step 3
Crack in the eggs, cover, and cook for a few minutes until the whites are set but the yolks remain runny. Divide into bowls and top with coriander leaves and pul biber, if using. Toast the sourdough and serve on the side for dipping.