Shakshuka

A traditional North African and Middle Eastern dish of poached eggs in a spicy tomato, pepper, and onion sauce, finished with a buttery chili flake topping.

Cook time: 40 minutes

Servings: 5

Ingredients

• 4 tbs olive oil
• 2 pieces onions finely sliced
• 2 pieces red bell peppers sliced
• 4 cloves garlic sliced
• 1 piece dried red chili flaked
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 0.25 tsp ground cinnamon
• 0.5 tsp chili powder
• 2 tins chopped tomatoes
• 1 tsp tomato paste
• 1 tbs rose harissa optional
• 6 pieces eggs
• 50 grams butter melted
• 1 tbs chili flakes

Instructions

1. Take a deep cast-iron pan, splash 4 tbs of olive oil in it, and gently fry two finely sliced onions, two sliced red bell peppers, and four sliced cloves of garlic. Season well and cook until soft on a medium heat.
2. Add one dried red chili flaked with your fingertips, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, ¼ tsp ground cinnamon, and ½ tsp chili powder. Cook for a couple of minutes until the spices exude a fragrant smell.
3. Mix in two tins of chopped tomatoes and 1 tsp tomato paste, then mix well with a wooden spoon so that the spices generously coat your tomatoes, onions, and peppers. Leave to simmer for 30 minutes until your sauce is a thick, dark red.
4. Stir in an optional 1 tbs of rose harissa for extra spice and smokiness, depending on your palate.
5. Use a wooden spoon to create little valleys in your sauce, then crack six eggs into these depressions. Cover with the lid, and finish on the stove at medium heat for 5-10 minutes, depending on how soft you like your eggs. Cook until the whites are no longer translucent, but the yolks remain soft.
6. Melt 50 g of butter in a small pan until it browns and bubbles slightly. Add 1 tbs of chili flakes, stir, then pour this spicy, buttery mix onto your shakshuka.