Shakshuka

Serves 4 | Prep Time: 10 minutes | Cook Time: 20 minutes

Shakshuka is a North African spiced tomato and red pepper dish with eggs. It’s a fitting dish at this time of the year as fresh tomatoes and peppers begin to blossom.

Ingredients

2 tablespoons olive oil
1 teaspoon harissa (store bought versions are really good these days)
2 teaspoons tomato paste
2 (2 cups / 300 grams) large red peppers, diced in 1/4-inch pieces
4 cloves garlic, micro planned
1 teaspoon ground cumin/ (or coriander)
5 cups (800 grams) very ripe tomatoes, chopped; canned are also fine
4 large eggs, plus 4 egg yolks
1/2 cup (120 grams) labneh or thick yogurt
1 pinch salt

Chef Tips

The shakshuka goes great with some fresh bread or pita.

Preparation

Step 1

In a large frying pan over medium heat, warm the olive oil and then add the harissa, tomato paste, red peppers, garlic, and cumin. Season to taste with salt. Sauté for about 10 minutes, until the peppers soften. Add the tomatoes, bring to a gentle simmer, and cook for another 10 minutes, or until the sauce has thickened.

Step 2

Make eight little dips in the sauce. Gently break the eggs and carefully pour each int its own dip. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still running. Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates. and serve with the labneh or yogurt and bread if using.