Shakshuka with pita bread
1 medium, finely chopped
canned diced tomatoes
800 g, (2 x 400g cans)
wholemeal pita bread
4 regular, (4 x 68g) grilled or toasted
dried chilli flakes
- Heat oil in a large non-stick frying pan over medium heat. Cook capsicum, stirring, for 5 minutes or until tender. Add tomato and chilli flakes and bring to a simmer. Cook, uncovered, for 10 minutes or until mixture begins to thicken slightly.
- Season with pepper. Using the back of a wooden spoon, make 4 small, evenly spaced indentations in tomato mixture. Carefully crack an egg into each hole. Cook, covered, for 5 minutes or until egg whites are cooked through and yolks are still soft.
- Remove frying pan from heat and serve with pita bread.