Shakshuka with Dipping Hashbrown Triangles

1. Sauté frozen Edgell Onion, garlic and spices until onion is soft. Stir through Leggo's Crushed Tomatoes. Simmer until thickened.

2. Transfer mixture into smaller ovenproof serving dishes and add 2 eggs per dish. Bake at 180°C for 9 minutes.

3. Cook frozen Edgell Hashbrown Triangles following packet directions.

4. Top shakshuka with fetta, coriander and serve with 3 hashbrown triangles per serve.