Shakshouka
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 4 eggs
  • 1 large red pepper / capsicum sliced
  • 1 medium onion sliced
  • 1 tin whole plum tomatoes
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 teaspoons tomato paste
  • 1 teaspoon smoked paprika (I used chipotle powder)
  • 1-2 teaspoons of harissa (depending on the heat level)
  • Olive oil
  • Salt and pepper
Instructions
  1. In a heavy pan, sauté peppers, onions in 1 tablespoon olive oil for 5-10 minutes until softened
  2. Add the spices, herbs, harissa and tomato paste
  3. Add the tomatoes and a tin of water and break up the tomatoes with the back of a spoon and simmer for another 10 minutes until the mixture is a soft thick stew.
  4. Either serve the stew into individual pots or keep in the pan.
  5. Crack the eggs over the top and place under a grill for 4-5 minutes or just cover the pan on the stove and steam until eggs are just set - they need to be runny so that when you dunk your break into it, it seeps into the rest of the stew.
  6. Serve while piping hot with bread and olive oil!
Recipe by Dish and the Spoon at https://dishandthespoon.com/2015/05/26/e-is-for-eggs/