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Shakshuka tomato and egg bowls with baby marrow

Name: Roasted tomato sauce with ricotta and pine nuts
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: Roma tomatoes, halved 3,Woolies exotic tomatoes, halved 300g,ricotta cheese, torn 250g,pine nuts, lightly toasted 50g,Italian parsley, roughly chopped 2t,For the dressing, mix: ,olive oil 3T,garlic cloves, finely chopped 5,bay leaves 5,Sea salt and freshly ground pepper, to taste

By Hannah Lewry

Serves 4

Difficulty Medium

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

2 T olive oil
4 cloves garlic, finely chopped
2 t paprika
1 onion, finely chopped
2 x 400 g cherry tomatoes, canned
2 T tomato paste
1 t ground cumin
1 t ground coriander
sea salt and freshly ground black pepper, to taste
1 T red wine vinegar
8 free-range eggs
1 x 120 g hummus tub
2 baby marrows, grated
ciabatta, for serving

Method

Fry the garlic, paprika and onion in the olive oil in a large, deep frying pan for 5 minutes.

Add the canned tomatoes, tomato paste, cumin and coriander and season. Simmer for 20 minutes.

Stir in the red wine vinegar and adjust the seasoning if necessary. Reduce the heat to low, then make 8 small wells in the sauce and carefully break the eggs into the wells.

Simmer for 10 minutes, or until the eggs are set. Swirl the hummus around the inside of serving bowls, then spoon over the tomato and eggs, top with the baby marrow and season. Serve with ciabatta.

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Shakshuka tomato and egg bowls with baby marrow

Ingredients

Method