Shakshuka

Introducing “Shakshuka”, eggs poached in a tomato and capsicum sauce. Great for a healthy brunch or for a light lunch or dinner. The recipe specifies 4 eggs but if your frypan is large enough you could easily poach 6 eggs instead, perfect for meat free Monday. Serve with bread or toast, yoghurt and your fresh herb of choice, mine is coriander, surprise, surprise! Recipe adapted from Jamie Oliver and should serve 4.

Ingredients

• 2 red onions, peeled and thinly sliced
• 4 garlic cloves, sliced
• 1 tbsp olive oil
• Salt & pepper to taste
• 1 tsp ground cumin
• 1/4 – 1/2 tsp chilli flakes (optional)
• 4 capsicum, mixed colour if available
• 2 x 400gm tins tomatoes
• 4 – 6 eggs (see note above)

To Serve

• Bread or toast
• Yoghurt
• Fresh herb of choice

Directions

Thinly slice, onions, garlic and capsicums.

Heat a large non stick frypan (preferable one that has a lid) over medium heat. Add the olive oil, onion, garlic and a pinch of salt. Cook for 5 minutes until the onions have softened, stirring regularly.

Add the cumin and chilli flakes, give it a good stir and cook about 1 minute until the spices are fragrant.

Add the capsicum and cook 10 – 15 minutes until the capsicum is very soft, stirring occasionally. It may help to put the lid on occasionally as the steam will help the capsicum cook down.

Tip in the tinned tomatoes, along with 1/2 a tin of water, breaking up the tomatoes with the spoon. Season with some more salt and some pepper. Give everything a good stir, add cook for 10 minutes or until the sauce has thickened.

Using your spoon push away the capsicum to make 4 (or 6) little craters. Crack an egg into each one.

Cover with the lid (or use foil if you don’t have a lid that fits) and cook for 3 – 5 minutes until the whites are set but the yolks are still runny.

Serve with bread or toast, yoghurt and fresh herbs.

I was listening to a podcast the other day where Nigella was asked if there is one ingredient she just can’t deal with and she said green capsicum. Who feels the same way? I have no idea why anyone would buy them, eat them or cook with them, but maybe that’s just me and Nigella! I hope you give this little recipe a go and if you do please leave me a comment. Enjoy. Sheryl x