Shakshouka
Serves: 4
Ingredients
- 3 tbsp olive oil
- 1 large onion, thinly sliced
- 1 red pepper, finely chopped
- 1 tsp red bell pepper flakes
- 1 small red chili, de-seeded, sliced
- salt and pepper
- 3 cloves garlic, finely chopped
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 400g tin chopped tomatoes
- 4 very ripe tomatoes, chopped
- 1 tbsp tomato or red pepper purée
- pinch sugar (optional)
- small handful fresh spinach leaves
- 1 small bunch fresh coriander, torn
- 6 free-range eggs
- thick natural yoghurt and sourdough toast for serving
Method
- Heat the oil in a large, deep frying pan with a lid. Add the onion, pepper, chili and red pepper flakes, season with salt and pepper and cook uncovered for 8-10 mins over a medium heat until softened and browning. Add the garlic and cook for a further minute. Add the spices and cook 1 min, add the tomatoes and the purée, and simmer for 10 mins, uncovered. When the sauce is reduced, taste and season if necessary and add a little sugar to taste, then stir in the spinach leaves and coriander. Make 6 wells in the sauce. Break an egg into each, cover the pan and cook until the whites are just set.
- Serve with yoghurt and freshly toasted sourdough.
