Shakshuka
Traditional North African dish, baked free range eggs, slow cooked spicy tomato & pepper sauce, grilled sourdough bread
Preparation and method
Preparation:
- Chop the peppers, onions & garlic
- Pick the parsley and coriander leaves
- Defrost the bread and slice
Method:
- Add some olive oil to a pan and sauté the peppers, onions and garlic for 3-4 mins or until soft
- Add paprika, harissa and cumin, cook out for 2 mins
- Add tomatoes, sugar and vinegar and simmer for 8-10 mins - season to taste
- Remove from the heat and allow to cool
- Pour the Shakshuka sauce into your choice of cooking/ serving dish or pan
- Using the back of a large spoon, make 2 dips in the sauce
- Crack the eggs into each one of the dips
- Cook over a low heat for a couple of minutes
- Place the dish into an oven and continue to cook for 3-5 mins ensuring the yolks are still runny
- Remove from oven and scatter over the coriander and
- Serve with toasted crusty sourdough bread for dunking