Last night I concocted this dish, well I thought I did, till a fellow instagrammer pointed out that in the North Africa it’s affectionately known as Shakshuka and is an Israeli staple… go figure!
My own personal recipe has the addition of a bell pepper, for a true classic you can omit it and top with crumbed Feta.
Ingredients
(Serves 4)
4 large ripe tomatoes
1 tbsp olive oil
1 large onion, finely chopped
1/4 tsp dried red chilli
1 tsp cumin seeds
1 tsp coriander seeds
2 red or yellow bell peppers
2 large garlic cloves, crushed
4 eggs
salt
pepper
chopped fresh Italian parsley, to garnish
Step 1: Blanch the tomatoes in boiling water for 10 minutes, peel off their skins, chop up the flesh, reserving the seeds and juices.
Step 2: Place the olive oil in a large non-stick frying pan over a medium heat, add the onion, coriander and cumin seeds, fry for around 8-10 minutes, until softened. Stir in the peppers and chili flakes, fry for a further 5 minutes.
Step 3: Add the garlic and tomatoes with their seeds and juice, season with salt and pepper and simmer, uncovered for 10 minutes.
Step 4: Crack the eggs over the sauteed vegetables, cover and allow to cook for a further 3-4 minutes. Plate up the portions and garnish with the chopped parsley.
The dish is perfect for breakfast, lunch of in our case, a light dinner.
Enjoy!
