Shakshuka Tomato and Egg Bowls

Ingredients

• 2 tbsp olive oil
• 4 garlic cloves, crushed
• 2 tsp paprika
• 1 onion, chopped
• 2 x 400 g cans cherry tomatoes
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp ground coriander
• sea salt
• freshly ground black pepper
• 1 tbsp red wine vinegar
• 8 eggs
• 120 g hummus
• 2 baby marrows, grated
• ciabatta for serving

Method

1. Heat the olive oil in a pan and gently cook the garlic, paprika and onion until softened.
2. Add the tomatoes, tomato paste, cumin and coriander.
3. Season and simmer until the sauce has thickened.
4. Stir in the red wine vinegar.
5. Make hollows in the tomato mixture and crack in the eggs.
6. Cover and cook until the egg whites are set and the yolks are cooked to your liking.
7. Serve with hummus, grated baby marrow and ciabatta.