Shakshuka - Joel Feren

Shakshuka

INGREDIENTS

2 tbsp extra virgin olive oil

2 red capsicums, diced

4 garlic cloves, finely chopped

2 tsp paprika

1 tsp cumin

½ tsp chilli flakes

2 tbsp tomato paste

800g whole peeled tomatoes

6 eggs

Season to taste

2 tbsp. fresh parsley, roughly chopped

Fresh bread to serve

METHOD

Heat the oil in a large pan over medium-high heat.
Add the capsicum and cook for about 5 minutes or until softened and starting to char slightly.
Stir in the garlic, spices and tomato paste and cook for 1-2 minutes.
Add the tomatoes and their juices. Use a wooden spoon to break them up a little, then season generously and bring to a gentle simmer.
Make small wells in the sauce and carefully crack an egg into each one. Cook for 6–8 minutes, or until the eggs are done to your liking – just-set whites with runny yolks is the sweet spot.
Garnish with chopped parsley and serve with crunchy bread.

Serves

3

METHOD

Heat the oil in a large pan over medium-high heat.
Add the capsicum and cook for about 5 minutes or until softened and starting to char slightly.
Stir in the garlic, spices and tomato paste and cook for 1-2 minutes.
Add the tomatoes and their juices. Use a wooden spoon to break them up a little, then season generously and bring to a gentle simmer.
Make small wells in the sauce and carefully crack an egg into each one. Cook for 6–8 minutes, or until the eggs are done to your liking – just-set whites with runny yolks is the sweet spot.
Garnish with chopped parsley and serve with crunchy bread.

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