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.
WTF DO I DO?
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.