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Shakshuka




















Prep time: 5 minutes   Cook time: 20 minutes   Total: 25 minutes  Servings: 1

Ingredients
1 Tomato
1 clove Garlic
1 Egg
1 tbsp Ketchup
1 tsp Paprika
Salt
Black pepper
Olive oil
½ teaspoon Cayenne pepper (optional)
1 Tomato (chopped) 
½ Onion (chopped) 
Chopped olives (optional) 
Chopped shallots (optional) 


Preparation
1. In a sauce pan with olive oil throw in the chopped onion and let them sweat on low heat;
2. Once they are soft add in the garlic and stir for a few seconds;
3. Add in the chopped tomato and close the lid;
4. Allow the tomato to cook on very low heat for about 7 minutes;
5. Add the ketchup, paprika, cayenne, salt and pepper, stir and close again for another 5 minutes;
6. Break an egg in a separate bowl. Make a small pocket in the sauce and place your egg in to poach; 7. Turn the heat up to medium, close the lid and leave until the egg cooks to your taste - if you want a runny egg, leave for only about one minute; - for a thoroughly cooked egg leave for about 5 minutes.
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