Shakshuka

Name: Shakshuka
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 30 ml Olive oil; 1 Onions, finely chopped; 2 Peppers, sliced; 0.5 Garlic, about 3 cloves, crushed; 5 g Ground cumin; 5 g Smoked paprika; 15 g Harissa paste, optional, for heat; 800 g Chopped tomatoes; 6 Eggs; 10 g Fresh parsley, chopped; 100 g Greek yoghurt, to serve; 1 Bread, a crusty loaf, for scooping

Eggs poached in a rich, spiced tomato and pepper sauce, served with bread for scooping.

Ingredients

30 ml Olive oil
1 Onions, finely chopped
2 Peppers, sliced
0.5 Garlic, about 3 cloves, crushed
5 g Ground cumin
5 g Smoked paprika
15 g Harissa paste, optional, for heat
800 g Chopped tomatoes
6 Eggs
10 g Fresh parsley, chopped
100 g Greek yoghurt, to serve
1 Bread, a crusty loaf, for scooping

Method

Heat the oil in a large deep frying pan and cook the onion and peppers for 8 minutes until soft.
Stir in the garlic, cumin and paprika for 1 minute, then add the tomatoes and a pinch of salt. Simmer for 10 minutes until thick.
Stir in the harissa to taste. Make 6 small wells in the sauce and crack an egg into each.
Cover with a lid or foil and cook on a low heat for 6 to 8 minutes, until the whites are set but the yolks are still soft.
Scatter with parsley and add a spoonful of yoghurt. Serve from the pan with the bread torn up for dipping.