Shakshuka

Instructions

1. Heat the oil in a frying pan that has a lid, then soften the onions, chilli, garlic and coriander stalks for 5 mins until soft.
2. Stir in the tomatoes and sugar, then bubble for 8-10 mins until thick.
3. Can be frozen for 1 month.
4. Using the back of a large spoon, make 4 dips in the sauce, then crack an egg into each one.
5. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking.
6. Scatter with the coriander leaves and serve with crusty bread.