Shakshuka
A weekend favourite, especially on a cold morning; a bit of heat and spice with your morning eggs. It’s a Tunisian dish of baked eggs nestled in tomatoes, soft peppers, and garlicky harissa spice.
Author: Anna Hedworth, aka The Grazer, the-grazer.blogspot.com
Recipe type: Brunch
Cuisine: Tunisian
Method
- Heat 2 tbsp olive oil in a frying pan, add 2 tbsp harissa (I used an amazing
- rose harissa I discovered recently),
- tsp tomato purée, 2 diced red peppers, 4 cloves garlic finely chopped, 1 tsp ground cumin and ¾ tsp salt, then cook gently for about 10 mins. Add a tin of chopped tomatoes, then simmer for another 10 mins until the peppers are soft and you have a thick sauce.
- Then make little dips in the sauce to add your eggs - I used 4 eggs, you can add up to 8 depending on how many you are feeding. Swirl the whites of the eggs into the sauce a little bit and simmer for about 8 mins or until the whites are set and the yolks are still runny. Serve with a big dollop of yoghurt and some fresh bread. The runny egg yolks in the spicy tomato sauce are delicious, with fresh tangy yoghurt and soft sweet red peppers.
