shakshouka (eggs in a tomato and pepper sauce)
Preparation Time: 10 mins
Cooking Time: 30 mins
Serves: 4
Ingredients
2 onions, thinly sliced
4 cloves garlic, crushed or finely sliced
¼ cup oil (preferably olive oil)
1 green pepper, cubed
1 red pepper, cubed
200g chopped tomatoes (tinned OK or good way of using up soft ones)
1 tsp salt
¾ tsp black pepper
½ tsp each cumin and coriander
1 fresh red chilli pepper, seeded and finely chopped (optional – less or none if you don’t want it too spicy)
6 eggs
Chopped fresh parsley (lots)
Instructions
Heat oil in heavy frying pan. Cook onions for 5 mins, until soft but not brown. Add peppers (and chilli if using), cover and cook about 8 minutes until just tender. Add garlic, tomatoes, cover and cook 10 mins until vegetables blend and sauce thickens. Add seasoning, lower heat.
Make an indentation in sauce and carefully break an egg into each. Cover and cook over low heat for 5 minutes, basting occasionally with juices, or until eggs have set. If you prefer the eggs ‘scrambled’ you can mix with a fork before covering. Chopped up feta cheese could also be added. Serve sprinkled with lots of fresh chopped parsley, (with fresh bread or pitta)
The sauce can be prepared and kept bottled in fridge (or frozen) and can be used in lots of other ways.
