Shakshuka is a delicious combination of spiced tomatoes, herbs and baked eggs originally from the Middle East and North Africa. We've served it on the weekend breakfast menu but it's a versitile dish that can be enjoyed at any time of day!
- Sunflower Oil
- 2 red onions
- 2 red peppers
- 4 garlic cloves
- Half tsp ground cumin
- Half tsp ground caraway
- Half tsp ground Cayenne pepper
- 800g Tomato
- 25g herbs (flat leaf parsley/coriander/chervil)
- Heat the sunflower oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper.
- Cook on a medium heat until just softened.
- Add the garlic and cook for a further 2 minutes.
- Sprinkle in the cumin, caraway seeds and the cayenne pepper. Stir until the spices coat the other ingredients. Add the tomatoes with a splash of water.
- Simmer for 10 minutes, uncovered, until reduced a little.
- Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either.
- Add another splash of water if necessary. When the sauce is reduced, stir in the herbs (flat-leaf parsley/coriander) to your taste
- Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny.
- Sprinkle the herbs across the top and serve with yoghurt/crème fraiche and totasted sourdough on the side.
Words (C) 2019, Little Seeds. Photos (C) 2019, Matthew Owen.