Shakshouka is originally an Israeli dish of baked eggs in a rich tomato sauce. Chef Navin has customised his baked egg recipe by using Kohinoor Egg Curry Sauce to give a warming and distinct curried flavour. For a bright and spicy brunch to start your day right, this Shakshouka recipe is an assured winner.

 Ingredients

1 packet of Kohinoor Egg Curry sauce
2 tsp vegetable oil
1 chopped onion
1 chopped large tomato
1 bunch of chopped spring onions
½ tsp chilli powder
Handful of chopped coriander
5 eggs

 Method

• Preheat the oven to 200°C
• In a large ovenproof frying pan or skillet, add the oil and sweat down the onions
• When the onions are translucent, add the chopped tomatoes
• Add the Kohinoor Egg Curry sauce and the pinch of chilli powder
• Simmer for a few minutes until the sauce is cooked and thoroughly mixed
• Make little wells in the sauce mixture with the back of your spoon and gently crack the eggs in
• Top the shakshouka with the chopped coriander
• Put it in the oven to cook for 10-15 minutes
• Serve hot with some toasted naans or crusty bread rolls