Masala Baked Eggs

I love a good Shakshouka, it's such a versatile dish that can be enjoyed in so many ways at any time of the day!

I've added my spin on this classic with some Indian spices to make the tomato sauce pop with flavour.

Serve with garlic and coriander naan and you're onto a winner!

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Ingredients

• 4 eggs

• 1 onion

• 1 tin chopped tomatoes

• 1 red bell pepper

• 1-2 chillies

• 2 garlic cloves

• 10 ml ghee or oil

• 1/2 tsp turmeric

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• 1 tsp paprika

• 1/2 tsp chilli powder (optional)

• Salt to taste

• Fresh coriander to garnish

Method

1. Preheat the oven to 160 C / 350 F / Gas Mark 4.

2. Heat the oil/ghee in a large ovenproof skillet or pan. Add in the onion and red pepper and cook until soft.

3. Add in the chopped tomatoes, garlic, spices and salt. Stir well.

4. Reduce the heat and simmer until the oil/ghee starts to seep through to the top.

5. Make 4 deep indentations in the sauce and carefully crack the eggs into each one. Sprinkle the eggs with salt and extra spices if desired.

6. Place the skillet into the oven and bake the eggs until the whites have set, between 8-12 minutes. They will continue cooking once you've removed them from the oven so don't overbake.

7. Remove from oven, top with fresh coriander and extra chillies if desired and serve with naan, roti, paratha or bread of choice.

Serves 2:

Macros per serve: 305 calories, 16.1g fat, 22.6g carbohydrates, 18.7g protein