Mary's shakshuka recipe
 Shakshuka means ‘mix-up’ in Arabic and is found on many breakfast menus. It uses mostly store cupboard ingredients and is infinitely adaptable – try it as a healthy weekend breakfast or an easy dinner to use up any veg languishing in the fridge. Aubergine, feta or spicy sausage are all lovely additions. Equipment: you will need a large deep frying pan or sauté pan preferably with a lid. 2 tbsp olive or sunflower oil2 onions, finely chopped2 garlic cloves, crushed1 red chilli, deseeded and finely chopped2 x 400g tins chopped tomatoes1 heaped tbsp sun-dried tomato pastescant tsp caster sugar 4 free-range eggs2 tbsp freshly chopped flatleaf parsleysalt and freshly ground black pepperpitta or crusty bread, to serve (optional) 2 tbsp olive or sunflower oil 2 onions, finely chopped 2 garlic cloves, crushed 1 red chilli, deseeded and finely chopped 2 x 400g tins chopped tomatoes 1 heaped tbsp sun-dried tomato paste scant tsp caster sugar 4 free-range eggs 2 tbsp freshly chopped flatleaf parsley salt and freshly ground black pepper pitta or crusty bread, to serve (optional) Method Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes.Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper.Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking.Garnish with parsley and serve immediately with some bread alongside (if using). Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes. Heat the oil in a deep frying pan or sauté pan over a medium-high heat. Add the onions and fry for 5 minutes. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper. Add the garlic and chilli and fry for 30 seconds. Stir in the chopped tomatoes, tomato paste, and sugar. Bring to the boil then reduce the heat to a simmer. Simmer gently, without a lid, for 10 minutes, until the sauce has thickened and the onion is tender. Season with salt and freshly ground pepper. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking. Using the back of a spoon, make four dips in the sauce and carefully crack an egg into each dip. Cover the pan with a lid and simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking. Garnish with parsley and serve immediately with some bread alongside (if using). Garnish with parsley and serve immediately with some bread alongside (if using). Recipe tips Not suitable for freezing. The tomato base can be made ahead and reheated in the pan before adding the eggs. If your frying pan or sauté pan doesn't have a lid, place a large baking tray on top of the pan for step 3 (be careful as it will get hot).