Ingredients
Serves 2-4 (1 or 2 eggs per person)
- 2 tablespoons extra virgin olive oil
- 1 red onion, sliced
- a clove of garlic, finely grated or crushed
- 1 red pepper
- A pinch of chilli flakes
- A pinch of caraway seeds
- Half teaspoon freshly ground cumin
- Half teaspoon smoked paprika
- 4 large ripe tomatoes or 1 tin of tomatoes
- salt, freshly ground pepper and sugar
To serve:
- 75g feta or Greek-style cheese
- 2 tablespoons coriander leaves, off the stalks
- Crusty bread
Method
- Heat the olive oil in a saucepan, add the onion and garlic, toss in the oil and season with salt and pepper. Cover, place over a low heat and cook, stirring every few minutes, for about 10 minutes , until the onions are soft and tender.
- Meanwhile, prepare the pepper. Cut in half, remove all of the seeds, cut the pepper into quarters and then into slices, just half a centimetre thick.
- Once the onion is cooked, stir in the pepper with the chilli flakes, the caraway seeds, the cumin and the paprika, cover again and cook for another 8-10 minutes or until the pepper is almost softened.
- Meanwhile peel the tomatoes by sitting in boiling water for 10-15 seconds, then pour off the water and peel off the skin. Chop the tomatoes and add to the pepper and onion, season with salt, freshly ground pepper, and a good pinch of sugar, and cook, uncovered until the sauce has thickened, approximately 10 minutes. Now add in the chopped coriander leaves and season to taste.
- Once the sauce is ready, it can be set aside, and even put into the fridge for a few days, or it can be frozen.
- When you're ready to make your Shakshuka, place the sauce in a frying pan, or shallow wide saucepan and bring it up to the boil. Using the back of a spoon, make dips for the eggs to sit into, 4 or 6 eggs if you wish.
- Crack the eggs into the dips and cover with a saucepan lid then cook the mixture over a low to medium heat for 4-7 minutes, until the eggs are cooked to how you like them.
- Crumble the feta cheese over the top and scatter with the coriander leaves then serve with crusty bread to mop up all the deliciousness.
