Shakshuka inspired egg

Ingredients

• 1 tbsp olive oil
• 1 small onion, peeled and finely diced
• 1 red or yellow bell pepper, deseeded and finely diced
• ½ tsp ground coriander (optional)
• ½ tsp ground cumin (optional)
• ½ tsp paprika (optional)
• 1 tsp tomato paste
• 1 x 400 g can chopped tomatoes(no salt)
• 50 ml water  
• 2 eggs 

Eggs should be well cooked for children under 12 months of age. 

Directions 

1. Heat the olive oil in a frying pan over medium heat. Add the diced onion and diced pepper.
2. Cook for about 8–10 minutes until the vegetables are soft.
3. Stir in the ground coriander, ground cumin and paprika, then add the tomato paste and mix well.
4. Add the chopped tomatoes and 50 ml of water. Simmer uncovered over medium heat for about 10 minutes until the sauce thickens slightly.
5. Create two small holes in the sauce and crack one egg into each. Cover the pan and cook gently until the eggs are fully cooked for baby (make sure the whites are completely set).
6. Allow to cool slightly, then serve.