How to make Isle of Wight tomato shakshuka

Make the most of the last of the season’s tomatoes with this rich dish that's perfect for scooping up with a chunky toasted slice of sourdough

Isle of Wight tomato shakshuka

Prep: 10 minutes
Cook: 30 minutes

Serves 2

2tbsp olive oil
1 onion, chopped
1 red chilli, finely chopped (add a second if you like chilli heat)
1 crushed garlic clove
1 large beef tomato (approximately 300g), chopped
A handful of piccolo tomatoes
1tsp red wine vinegar
Salt and pepper
A pinch of sugar
2 free-range eggs
1tbsp breadcrumbs
Fresh coriander to serve

Heat the oven to 190C. Heat the olive oil in an ovenproof frying pan and fry a chopped onion until softened. Add the chillies and garlic clove and cook for 1 minute.

Add the chopped tomatoes and piccolo tomatoes, then cook for 15-20 minutes. Add the red wine vinegar, salt, pepper and a pinch of sugar. Make 2 wells, crack in 2 free-range eggs, sprinkle over the breadcrumbs and bake for 6-8 minutes to cook the eggs.

Scatter with a few fresh coriander leaves and serve.

Recipe from thetomatostall.co.uk