Shakshouka
Comforting and warming, this shakshouka is perfect for those chilly days where the wind blows right through you! This beautifully rich, tomato-based meal is a deliciously filling brunch or lunch that we paired with homemade bread rolls - great for mopping up the last little bits in the bowl!
Ingredients
2 tbsp olive oil
1 onion finely chopped
1 red bell pepper finely chopped
4 cloves of garlic - minced
1 400g tin of chopped tomatoes
1 tbsp smoked paprika
1 tsp ground cumin
½ tsp cumin seeds
1 tsp basil - fresh or dried
1 tsp parsley - fresh or dried
10 cherry tomatoes
½ cup of water
1 tbsp sugar (this gets rid of any metallic taste from the tinned tomatoes)
1 tsp white vinegar
2 tbsp tomato puree
4 to 6 eggs
salt and pepper to taste
a pinch of sea salt flakes to place on egg yolks before serving
Method
In a large skillet pan fry onion, garlic and pepper in the olive oil cook for 2-3 mins. Add cumin and paprika and continue to cook for a further minute. Add the cherry tomatoes and basil and cook for 1 minute then add ½ cup of water to de-glaze the pan.
Add the tinned tomatoes, sugar, vinegar and tomato puree stir well and season to taste. Add eggs one at a time evenly around the pan - cook for 4 - 5 minutes until eggs are cooked but soft.
Sprinkle each egg with sea salt flakes and parsley before serving.
