Shakshuka

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 2 clove garlic, minced
• 1 red or green bell pepper, seeded and chopped
• 4 cups fresh tomatoes, diced
• 1 tbsp tomato paste
• 1 tsp chilli powder
• 1 tsp cumin seed
• 1 tsp paprika

A pinch cayenne pepper

• Sea salt and freshly cracked black pepper to taste
• 4 large eggs
• ½ tbsp fresh parsley or coriander, finely chopped
• 200g ricotta (optional)

Method

1. Heat the olive oil in the pan. 
2. Add chopped onion, sauté for a few minutes until the onion begins to soften. 
3. Add garlic and the bell pepper, fry gently for 5-7 mins over medium heat until vegetable are softened. 
4. Add tomatoes and tomato paste to pan and give a good stir. 
5. Add spices and allow mixture to simmer over medium heat for 5-7 mins till it starts to reduce. 
6. Add the cumin seed and season according to taste.  
7. Make a few indents in the sauce and crack the eggs, one at a time into the tomato mixture, making sure to space them evenly. 
8. If using ricotta you may add some blobs at this stage in between the eggs. 
9. Cover the pan and cook for approx. 10 mins making sure that the mixture does not dry out (add a little water if too dry). 
10. Garnish with the chopped parsley or coriander.   

This recipe first appeared on Gourmet Today, May, 2016.