Easy Shakshuka Eggs

I love an easy recipe! I went out to the garden and picked a few Spring Onions, a Garlic Shoot, some leaves and stems of Silver Beet and a small bunch of Coriander.

Next I went inside and started a frying pan onto hot, with olive oil.

I added the chopped Spring Onions, Garlic Stem and stems of the Silver Beet and fried them for a couple of minutes.

Then I added a tin of Italian tinned Tomatoes and cooked that for a bit.

I added a good pinch of good salt and also a teaspoon of sugar for balance.

So I cracked 4 eggs into 4 divots that I made into the tomato sauce with the back of a serving spoon.

Put the lid on a gently cooked for 5 mins or until the egg whites had set.

Serve with crusty and toasted rye bread or whatever you have lying around.

SPECIAL POINTS OF INTEREST:

• I cut the spring onions stems off the plant, leaving a few centimeters still in the ground, this allows it to re shoot as spring onion is the BEST cut and come again vegetable.

• There is some garlic shooting again from where I had it last year. I must have missed it. Because it’s so clumped, it won’t form huge bulbs so I use the stems as I do Spring Onion and it gives the wonderful Garlic flavour in it’s mild and delicious stems.

• I love adding in the stems of Silver Beet in the frying off stage. They taste great, you use up the whole plant, it’s good for you and particulary gorgeous if you have the red stemmed ones. (I don’t at the moment) I add the green part of the Silver Beet towards the end because it doesn’t take long to cook.

• You normally add Chick Peas or Cannelini Beans to this dish after you’ve fried off the Spring Onion, but I didn’t have any. No matter! I swap and change to whatever is to hand. If I had Asparagus in the garden I would have added that chopped up, or Capsicum, or Chilli, or Zucchini, or Broccoli……. I always cook with what I’ve got.