Tunisian Shakshuka with fresh Pomegranate

Ingredients

1 pack Pork Sausages (high meat content recommended)
1 yellow pepper (diced)
1 red pepper (diced)
1 orange pepper (diced)
1 white onion (diced)
1 pack Seasoned Pioneers Ras El Hanout
1 pack Seasoned Pioneers sweet smoked Paprika
6 dried apricots (chopped)
A hand full of raisins
1/2-pint chicken stock
4 eggs
Maldon Sea Salt
Cracked Black Pepper
2 tin Peeled Plum Tomatoes
British or Irish Rapeseed Oil
1 Pomegranate
1/4 bunch Coriander (chopped)
Rose petals (optional)

Method

In a fry pan add rapeseed oil & sausages and fry until golden brown
Add peppers, onions and caramelise
Add half the Ras El Hanout and a tablespoon paprika
Add the tomatoes and stir while breaking up the tomatoes as you go
Add the chicken stock and reduce
Add the chopped apricots and raisins
Reduce
Crack the eggs in and simmer for 2 mins – finish under the grill and sprinkle with coriander and rose petals
Cut the pomegranate in half – squeeze over the pan and serve.