Ricotta Shakshuka

Instructions

1. In a large pan heat olive oil on medium heat.
2. Julienne onions and peppers, and dice the tomatoes saving liquid.
3. Add the onions and peppers to the heated oil and saute for 4 mins. Once the peppers and onion have some colour and have softened add cumin, fennel, and coriander. Continue cooking for 1 mins and add tomatoes. Reduce heat and simmer for 15 mins. Season with salt and pepper.
4. Preheat oven to 400 degrees.
5. Transfer sauce to an oven safe baking dish. Create small divots with a spoon to accommodate cheese and eggs. Divide the ricotta between the 8 holes and top with a fresh cracked egg.
6. Place in oven and bake for 18 mins.
7. Top with freshly chopped cilantro and parsley.