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Weaning-friendly Shakshuka

Shakshuka is originally a North African dish but over the generations it's become a signature dish across the Middle East. It's the kind of meal everyone's got an opinion on, and everyone's own mum makes *best*.

The word means 'mixed-up' and there are loads of variations but this is a simple version that's great for a weaning baby. We have it for breakfast but it's a really useful anytime-meal that you can have on the table in a few stressless minutes. A useful recipe to have up your yoghurt-splattered sleeve. Full of protein, fibre, fats, vitamins and minerals (the egg alone ticks many boxes but everything else pulls its weight, too) and best of all, TASTY. 

In your smallest frying pan/saucepan soften a finely-diced quarter of an onion and finely-diced quarter of a pepper in a bit of olive oil. Cook for 3-4 mins on medium heat, stirring often. When the vegetables are softened but not yet brown, squish/grate in a small garlic clove and cook for a further minute. Add two big canned plum tomatoes, with a splash of the juice and a pinch of cumin. Stir to combine, bashing up the toms as you go. When things are looking well combined and sauce-like, create a dent in the sauce with back of your spoon and crack the egg in. Now leave the pan on a low heat for 4-5m (without stirring) while the egg poaches in the sauce. For little babies it's advised to cook eggs entirely, til the yolk is set. Scatter with a couple of leaves of coriander/cilantro, finely chopped. Depending on the teeth situ...serve it straight up, or fork-mash everything together and spoon in. Either way, you just Shakshuka'd.