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Shakshuka

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Servings: 4
Ingredients Method

Ingredients
  

  • 1 tsp of cumin seeds
  • light olive oil or vegetable oil
  • 1 onion sliced
  • 1 red and 1 yellow peppers cut into 2cm strips
  • 1/2 tsp muscovado sugar
  • 1 clove of garlic
  • 1 thyme sprig
  • 1 tbsp chopped parsley
  • 1 tsp chopped coriander
  • 1 can of chopped tomato
  • a small pinch of cayenne pepper
  • 1/2 tsp of paprika
  • 4 free-range egg
  • salt and black pepper

Method
 

  1. In a frying pan dry-roast the cumin seeds on a high heat for 1-2 minutes. Add the oil and onions and sauté for 5 minutes. Add the peppers, sugar, spices and herbs and continue cooking on a high heat for 5-10 minutes to get a nice colour. Add the garlic the last few minutes.
  2. Add the tomatoes, cayenne and some salt and pepper. Reduce the heat to low and cook for 5-10 minutes. During the cooking, keep adding water if needed. Taste and adjust the seasoning.
  3. Make 4 gaps in the pepper mix and carefully break an eggs into it. Sprinkle with salt and cover the pans with a lid. Cook on a very gentle heat for 5-10 minutes, or until the eggs are just set. Sprinkle with coriander and serve.