Shakshuka - Moroccan Egg & Tomato Breakfast

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1. 1Step 1: Heat the oil up in a frying pan then add the garlic, herbs and spices, stir fry for a bit and then add the chopped tomatoes followed by the sugar if you're using it. (a freshly chopped chilli is optional)
2. 2Step 2: When the tomatoes have dissolved into a pulp you can indent a small hole in each corner to crack the 4 eggs straight into the corners of the pan, leaving room between each for expansion. Sprinkle a little salt and black pepper on top. Cover and leave under low heat until the egg whites are set and yolks still runny.
3. 3Step 3: If you prefer your eggs a little bit more well done, you can transfer your pan to the oven to finish baking it at 400 degrees F for 6 to 10 mins depending on how well done you like your eggs. Or if you're not bothered about the eggs keeping shape you can alternatively flip them over on the pan!
4. 4Step 4: Garnish with some fresh chopped parsley and serve with olives and hot moroccan tea.
5. 5Step 5: If you're on a low carb or Keto diet you might want to top with some fresh feta cheese & have it with a side salad.