You’ve only got a few eggs and some ripening tomatoes? Try Turkish shakshouka. When you’re trying to use up eggs, this is the best back of fridge brunch, lunch or dinner, especially when you want something filling and healthy. I only had three eggs to crack in, but feel free to add more or less, depending on what you have in the house. I’ve kept this veggie, but if you’ve got chorizo, definitely use it!
1 onion, peeled
optional: 2 cloves of garlic, peeled
1 pepper (or barstadise it and add any seasonal veg you have)
optional: a few sprigs of fresh soft herbs, such as parsley
400g ripe or tinned tomatoes
½ teaspoon paprika
optional: ½ teaspoon sumac
1 teaspoon dried oregano or other dried herb
sea salt and black pepper
2 to 4 eggs
Finely chop the onion and garlic (if using), then slice the pepper into 3cm chunks. Add it all to a skillet with 2 tablespoons of oil, then fry over a medium heat until softened (if you’ve got any fresh soft herbs, finely chop and add the stalks here too). Roughly chop and add the tomatoes, along with the spices and dried herbs, then season well. Cook for a further few minutes, or until the tomatoes start to break down and soften (I added a few peas here as I had some to use up – nice for a little added sweetness and colour!).
Using a spoon, make wells in the pan (depending how many eggs you’re using), then crack an egg into each one. Cover and cook over a low heat until the eggs are done to your liking. Season with black pepper, scatter over the herb leaves (if using), then serve with bread and a dollop of yoghurt, if you like.