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Mushroom Shakshuka (Baked eggs in rich tomato sauce)
Serves 2
1 small brown onion, finely chopped
1 tbsp extra virgin olive oil
200 g cup mushrooms, sliced
1 tbsp tomato paste
1 tbsp harissa paste
4 cloves garlic, crushed
1.5 tsp ground cumin
0.5 tsp dried chilli flakes
1.5 tsp salt
800 g diced tomatoes (tin)
4 free-range eggs
1 handful of fresh herbs to serve
0.5 tsp Za’atar (optional)
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