Shakshuka remains a great dish for food blogger Francesca Kookt to incorporate leftover vegetables. The base of a shakshuka is always a spicy (or sometimes even spicy) tomato sauce in which you poach eggs at the end. Other than that, you can add any kind of vegetables. This time Francesca chose carrot, as she had a small surplus in the house. In terms of spices, her choice fell on curry madras, a mild and fruity type of curry that her children love, and so does Francesca for that matter. They enjoyed it with the whole family!

1. Heat a frying pan and fry the onion in the sunflower oil for a few minutes.
2. Add the carrot with the curry madras spices and optional chilli powder to taste, stir-fry for 5 minutes.
Tip: make sure the cubes of carrot are really small, otherwise you will have to cook them longer in the tomato sauce later.
3 . Stir in the tomato puree and fry for 1 minute. Then stir in the tomato pieces and fry for another 1 minute.
4. Pour the tomato sauce into the pan and stir in the beans and sugar. Turn down the heat slightly and simmer for about 10 minutes until the carrot is just soft. Taste and season with black pepper.
5. Using a spoon, make 4 dimples in the sauce. Carefully crack the eggs into these, without breaking the yolk. Put the lid on the pan and cook the eggs for about 8 minutes, until the egg whites are no longer transparent.
6. Garnish optionally with sumac and the coarsely chopped coriander. Serve the shakshuka immediately with the bread.

* Sumac is made from a fruity, sour berry. You can find it in the spice section at many (larger) supermarkets these days. Sprinkle it over spicy dishes that could use a fresh, lemony touch. Instead of lemon or lime zest, for example. Also very tasty in combination with fish.

This recipe is part of weekly menu 3.

Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.