V: Middle Eastern Shakshouka
Serves 4 / Total time: 50 minutes
I found this recipe in Food&Wine magazine, and it is so, so delicious. It is perfect for this time of year, warm comforting and rich. However, this dish is healthy and a great alternative to soup. To keep it light avoid serving with bread and opt for couscous or quinoa instead. I hope you enjoy!
Ingredients
100ml olive oil
2 onions, finely chopped
2 red peppers, finely chopped
2 red chillies, seeds in for a mild chilli
5 garlic cloves
1.5 tsp cumin
1 tbsp paprika
800g of tinned tomatoes
1.5 tbsp brown sugar
2 bay leaves
4 large eggs
1 tsp thyme
Preparation
- Saute your onions, garlic, peppers and spices in a large frying pan, approx. 10 minutes or until everything has softened and lightly browned.
- Add the tomatoes, sugar, bay leaves and thyme. Stir to combine. Let the sauce simmer for 20-30 minutes or until nicely thickened. Add a little water if necessary.
- Make four indentations in the sauce and crack one egg into each one.
- Cover the pan really well with a lid or foil. Cook for 3-4 minutes or until the whites have set but the yolk is still runny.
- Scatter with parsley or basil. Season with salt and pepper
- Serve with bread, couscous, rice or even pasta.
- Enjoy!
