Shakshuka and Home made Focaccia

Ingredients:

1 onion

1/2 head of garlic

1 red capsicum

4-6 button mushrooms

2 cans of whole or diced tomatoes

1 can of water

1 can of lentils

6 fresh range eggs

1/2 tsp thyme

Tsp basil

Tsp paprika

Salt and pepper to taste

Fry off diced onion and garlic till soft. Add chopped mushrooms and capsicum and fry for a few minutes. Add canned tomatoes, water, and seasoning. Simmer for 10 mins till sauce combines and develops flavour. Add drained and rinsed lentils. Crack eggs into sauce and place lid on pan to simmer for 5 mins till whites are cooked and yolks are just runny. Serve with fresh coriander and focaccia.

Focaccia:

Ingredients:

1 1/3 warm water

2 tsp sugar

2 tsp active dry yeast

3 cups of plain flour (I use gluten free but a wholemeal flour would work great here)

1tsp dried basil

1 tsp dried thyme

1/2 tsp garlic granules

2 tsp olive oil

Additional 5 tsp of oil

Combine warm water, sugar and yeast in a bowl. Leave for 5-10 mins to activate. Stir in flour, 2 tsp olive oil and seasonings.

Cover with a clean tea towel and place in a warm spot. My dishwasher conveniently finished just in time to create a warm place to put it. Leave for at least for one hour or doubled in side. Pour into a parchment lined pan and drizzle additional teaspoons of oil on top creating indents with fingers for it to pool in. Top with extra dried basil if desired.

Bake at 180 for 25-30 mins.

Leave to cool for 15 mins before slicing and serving with shakshuka.