Shakshuka (Spicy Eggs)

This vegetarian dish of eggs poached in a spicy tomato and bell pepper sauce is amazing! If you're serving shakshuka for breakfast, as is traditional, you might want the sauce mildly spicy; on those breakfast-for-dinner days, kick the heat up by adding more red pepper flakes, a pinch of cayenne, or even a few shakes of hot sauce. The recipe yields enough sauce for three people. Serve with slices of toasted crusty bread, for mopping up the sauce or by itself.

Ingredients

4 tablespoons extra virgin olive oil

1 small onion (diced)

2 cloves garlic (diced)

1 large red bell pepper (diced)

1 teaspoon ground cumin

1 teaspoon sweet paprika

1/2 teaspoon mild red pepper flakes

1 small jalapeño pepper (seeds and ribs removed, diced)

2 tablespoon tomato paste

1 400g canned chopped tomatoes

1/2 teaspoon salt

Fresh black pepper, to taste

3 large eggs

2-4 tablespoons roughly chopped fresh coriander or  parsley

Method 

1. Heat the oil in a large nonstick frying pan over low-medium heat. When the oil is hot, add the onion, and sauté for 2-3 minutes, until soft. 

2. Add the garlic and red bell pepper, and continue to cook, stirring frequently, for 4-5 minutes, until the onion is translucent.

3. Stir in the cumin, paprika, and red pepper flakes. Mix well, and let the spices cook for 30 seconds. 

4. Then, pour in the green chiles (or jalapeño), and cook that for 30 seconds. Next, add the tomato paste, and stir that into the mixture.

5. Finally, add the chopped tomatoes. Reduce heat to simmer, and cook, stirring often, for 15 minutes, or until the sauce comes together and reduces. 

6. When most of the liquid has evaporated, crack each egg into its own small bowl - make 3 small indentations in the sauce, and gently slide an egg into each one. 

7. Cover the pan, and cook until the eggs are as runny, or firm, as you like them (I cook mine for 7- 10 minutes, covered, which makes a somewhat runny egg).

8. Garnish with chopped coriander or parsley, and serve right away.

Enjoy x