Baby Shakshuka

Ingredients

• 3 eggs
• 1 cup tomatoes, pureed
• 1/2 cup bell pepper, finely diced
• 1/2 onion, finely diced
• 1 tbsp olive oil
• 1/4 tsp ground cumin
• Pinch of paprika

Method

1. 01

   Heat 1 tbsp olive oil in a wide shallow pan over medium heat. Add 1/2 cup finely diced bell pepper and 1/2 cup diced onion. Cook for 5 minutes until softened.

2. 02

   Add 1 cup pureed or finely crushed tomatoes (no added salt). Stir in 1/4 tsp cumin and a pinch of paprika. Simmer for 8–10 minutes until the sauce thickens.

3. 03

   Taste the sauce — it should be mild. Add a splash of water if it becomes too thick.

4. 04

   Make small wells in the sauce and gently crack 3 eggs into the wells. Cover the pan with a lid.

5. 05

   Cook for 4–5 minutes until the egg whites are completely set but yolks are still slightly soft (or cook longer for fully set yolks). Allow to cool before serving.

How to offer

Serve in small portions with soft bread or toast cut into strips for dipping. Scoop eggs and sauce together — the eggs should be fully set for 12-month-olds. A wonderful family breakfast everyone can share.

Storage

Best served fresh. Leftovers can be refrigerated for up to 1 day, though egg texture changes when reheated.