Shakshuka (eggs in spiced tomato)

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Eggs400 g (≈ 8 eggs) (100 g (≈ 2 eggs))
• Canned chopped tomatoes600 g (150 g)
• Onion (brown/yellow)200 g (≈ 2 onions) (50 g (≈ 0.5 onion))
• Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
• Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
• Ground cumin4 g (1 g)
• Smoked paprika4 g (1 g)
• Extra-virgin olive oil40 g (10 g)
• Parsley20 g (5 g)
• Salt4 g (1 g)

Method

1. Soften onion, pepper and garlic in oil.
2. Add tomatoes and spices; simmer 10 minutes.
3. Make hollows, crack in eggs, lid on 6-8 minutes.
4. Scatter parsley.

In the galley

• Fine in moderate seas — 3/5 for sea tolerance.
• Stow the main ingredients in dry stores.
• One pot — less to secure, less washing-up with fresh water.
• Contains: Eggs — always check the labels of what you buy.