Shakshouka Poached Eggs

On a night when money is tight, it's cold outside and you've got limited ingredients in the fridge and pantry, this recipe brings to you a comforting, satiating, cheap and easy meal. With a rich and flavourful sauce, gently poached eggs and toasted bread. There is nothing better. You can easily scale up this recipe to feed as many mouths are you need. This recipe can feed 2 people or under $5 and will keep them feeling full. This recipe is so deliciou that they definitely won't complain and will probably ask for more.

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Makes: 2 serves

Ingredients you will need:

• 1/2 tbsp Olive Oil
• 1 cup Tomato Puree/Tomato Passata
• Salt & Pepper to Taste (or use All Purpose Seasoning)
• 1 tsp Dried Parsley
• 1 tsp Paprika
• 1 tsp Oregano
• 2 Eggs (best if at room temperature - but not necessry)

How to make this recipe:

1. Over medium heat, heat oil and add onion. Cook until translucent but not browned. 
2. Add tomato puree, 1/2 cup of water, Parsley, Paprika, Oregano, Salt & Pepper to the pan. Bring to a boil and then reduce heat to low. Simmer for 15 minutes. The sauce will thicken as it cooks uncovered.  
3. When the sauce has thickened, make two indents in the sauce using the back of a spoon. In each hole add the egg (not in shell). Cover and allow to poach for 3-5 minutes. Cook less for a runny egg, cook more for a well done egg. 
4. Serve in a bowl with toasted crusty bread.