Shakshuka with Feta, Peshwari Naan, & Dhania Chutney
8 cups of tomatoes
1 bell pepper
3 garlic cloves
1 t cumin, paprika, turmeric, cayenne
1/4 t s&p
100g Feta crumbled
In a blender add tomatoes, bell pepper, & garlic. Pulse until roughly combined.
Heat 2 T canola oil in a frying pan, add all the spices. Cook for a minute until fragrant.
Add tomato mixture, lower heat & add s&p. Cook until heated through 10-15 mins.
Make small indentations in sauce with a ladle & crack an egg into each cavity.
Cook eggs until whites are cooked, but yolk is still runny.
Serve an egg on each plate with the tomato sauce, atop the naan - recipe below.