Shakshuka with baked eggs
This North African dish of eggs poached or baked in a spicy tomato sauce, makes a hearty breakfast
Preparation time: 10 minutes
Cooking time: 30 minutes
½ tsp cumin seeds
2 large onions, peeled and sliced
2 red and 2 yellow peppers, cored and cut into 2cm strips
4 tsp muscovado sugar
2 bay leaves
6 sprigs of thyme, picked and chopped
2 tbsp flat-leaf parsley, chopped
1 bunch of fresh coriander, chopped
6 ripe tomatoes, roughly chopped or tinned
½ tsp saffron
Pinch of cayenne pepper
Salt and pepper
1. In a large saucepan, dry-roast the cumin on a high heat for 2 minutes.
2. Add the oil and sauté the onions for 2 minutes, add in the peppers, sugar, bay leaves, thyme, parsley and 2 tablespoons of coriander. Cook on a high heat to get a nice colour.
3. Add the tomatoes, saffron, cayenne, salt and pepper, and cook on low heat for 15 minutes, adding enough water to keep it to the consistency of a pasta sauce.
Taste to adjust the seasoning – it should be potent and flavoursome. You can prepare this mix in advance.
4. Place four small saucepans on a medium heat and divide the mixture between them.
5. Break two eggs in to each pan, pouring into gaps of the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes until the egg just sets. Scatter over the coriander and serve with chunky white bread.
Recipe and Image courtesy of The Abinger Cookery School’s THE CHALET COOK BOOK. Find out more at fishandpips.co.uk