Baked Shakshouka

Ingredients
(serves 6)

Tomato Sauce (use 2 cups of it)
1 tbsp olive oil
1 shallot, chopped
1 garlic clove, crushed
400g chopped tomatoes
400g passata/sieved tomatoes
1 tbsp tomato puree
Salt & pepper
1 tsp sugar
Parsley/oregano/basil

12 eggs
Fresh chopped parsley
Grated cheese
Olive oil
Cream or milk, to drizzle
Salt & pepper
Pitta bread

Method

To make the tomato sauce, fry the onion in the olive oil in a saucepan until soft. Add the garlic and cook for one minute. Add the tomatoes, salt, pepper and sugar, and simmer uncovered for 15 minutes until thickened. Lastly, stir in your choice of chopped herbs.

Pour the tomato sauce into a large baking dish, then sprinkle the parsley over. Crack each egg into a glass, then pour onto the sauce, spaced evenly apart.

Sprinkle over a layer of cheese and drizzle over some olive oil and cream; then season with salt and pepper.

Bake at 200 until the yolks are just set, about 12-15 mins. Serve with toasted pitta quarters.