Lea Hogg

I featured Shakshuka on this blog two years ago but made Spaghetti Shakshuka on tv recently and this is another dish that you must try. You will need:

1 tablespoon olive oil
A large onion, finely chopped
4 garlic cloves
1/4 teaspoon chili flakes
1 large can plum tomatoes, chopped
1 tablespoon tomato puree
1 teaspoon cumin seeds,crushed 1 fresh local gbejna
4 eggs
Lots of finely chopped fresh leaf parsley
Lots of freshly ground black pepper
Spaghetti, cooked according to the instructions on the pack, around 75g per portion

Heat the olive oil in a large non stick pan and add the chopped onion. Add the crushed cumin seeds.. Cook on gentle heat till it softens up. Add the canned tomatoes, chili and the garlic and simmer gently for about 15 minutes. Add the tomato paste.   Add the spaghetti, cover the pan and cook for 5 minutes always on gentle heat. Add the eggs one by one and carry on cooking gently. Add the chopped up gbejna, cover and allow to cook for a couple of minutes. Turn off heat. Add the chopped parsley and i garnished ours with chopped up cherry tomatoes, pink peppercorns and semi sundried tomatoes. Its great with lots of freshly ground black pepper if you like it.