Maple Shakshuka

• 2 tbsp olive oil
• 2 red onions, peeled and finely sliced
• 2 red peppers, deseeded and sliced
• 2 yellow peppers, deseeded and sliced
• 2 garlic cloves, crushed
• 2 tsp ground cumin
• 2 tsp cayenne powder
• 2 tbsp smoked paprika
• 2 tsp turmeric
• 1 tsp tomato purée
• 3 tins of chopped tomatoes
• 2 tbsp pure maple syrup (preferably amber syrup for its rich taste)
• 6 eggs

For the garnish:

• Natural yoghurt
• Chopped coriander

1. In a large, pan heat olive oil. Cook onion, peppers and garlic until soft
2. Add cumin, cayenne, smoked paprika and turmeric followed by tomato purée and cook together for 3 – 4 minutes
3. Add tinned tomatoes and maple syrup, stir and bring to a simmer on low heat for 10 – 15 minutes
4. Reduce heat and make six shallow wells with a spoon
5. Carefully crack eggs into each well, keeping yolks whole. Increase heat and let eggs gently cook in tomatoes juices for about 10 minutes or until whites are no longer transparent
6. Finish with natural yoghurt and freshly chopped coriander