b'Shakshuka FOODThe best breakfast, a healthy yetRECIPE hearty replacement for the full English.By Tom HuntWe serve it in huge pans from my festival caf, with hundreds of eggs poaching in the rich tomato sauce.Serves 2Ingredients300g passata 1 red onion, thinly sliced 1/2 tsp ground cumin 1 tsp sweet paprika Glug of light olive oil 1 mild green chilli, sliced on the diagonal (optional) 2 garlic cloves, roughly chopped 4 eggs 3 sprigs of parsley or coriander,roughly choppedMethodGently fry the onion with the cumin and paprika in the light olive oil, adding a pinch of salt and half the chilli, if using, for 10 minutes, until soft. Add the garlic and fry for a further five minutes.Add the passata and simmer for 10 minutes. If the sauce becomes too dry, add a little water.When youre ready to eat, make four hollows in the sauce and crack in the eggs. Cover with a lid and simmer for five minutes for soft yolks and 10 minutes for hard-cooked eggs. Serve, sprinkled with the herbs and a little pepper, on your favourite toast, or with bread. Sprinkle with the rest of the chilli, if you like.VOLUME 14 |THE WELLBEING EDITION 21'