Shakshuka
Shakshuka is a colourful, deeply savoury dish from North Africa and the Middle East. Eggs are poached in a spiced sauce of tomatoes, peppers and onions, lifted with garlic, cumin, paprika and chilli. The sauce simmers until thick, then the eggs are gently cooked in it over a low heat. It is usually finished with fresh parsley or coriander and served with pita or crusty bread for mopping up the sauce. Comforting, balanced and full of flavour.
Ingrédients
- 2-3 red peppers
- 1 onion
- garlic
- 4 peeled tomatoes
- 150 g feta
- 3-4 eggs
- fresh coriander or parsley
- cumin, paprika, chilli, salt, pepper
- tomato purée
Instructions
- Use a dish that works both on the hob AND in the oven.
- Slice the peppers and onion into strips and finely chop at least 3 cloves of garlic, then cook them in olive oil with a little salt.Add the spices: paprika, cumin and cayenne pepper, to taste, though the more the better!
- Add the peeled tomatoes and crush them with a spatula.
- Stir in a little tomato purée.
- Let it reduce for 10-15 minutes. Reducing matters here: it drives off as much water from the tomatoes as possible, otherwise the sauce will be too runny when you serve.
- Add the feta, cut into cubes.
- Let it bubble away again until the feta has warmed through.
- Crack the eggs on top and season with pepper.
- Into the oven at 180°C.
- Once the eggs are set (keep an eye on them, you want the yolks runny, so around 5 minutes).
- Take it out of the oven.
- Scatter fresh coriander or parsley over the top.
- Serve.