Alison Lambert

SHAKSHUKA

Alison Lambert
SHAKSHUKA

 

Now if you haven’t eaten this iconic Israeli dish then you are falling behind! This dish is simple to prepare, packed with flavour and hugely satisfying.

Serves 4

Ingredients

2 Tbsp oil

1 onion, finely sliced

1 red pepper, deseeded, sliced into ½ cm slices

6 cloves garlic, sliced thinly

1 tsp ground cumin

½ tsp ground coriander

½ tsp smoked paprika

1 Tbsp tomato paste

1 whole red chilli, pricked

1 400g tin chopped tomatoes (500g fresh tomatoes)

4-8 eggs (depending on if you want 1 or 2 each)

50g feta cheese or yoghurt

Handful coriander or parsley, roughly chopped

Salt and cracked pepper

Method

Add the oil to a suitable sized fry pan which you will also be serving the shakshuka in and heat over a moderate heat. Add the onions, pepper and garlic and cook gently for 5 minutes.

Add the spices and fry for another minute.

Add the tomato paste and tin of tomatoes along with 3 tablespoons water, poke in the red chilli and simmer for 20 minutes or until the sauce is thick and glossy.

Season lightly with salt and pepper.

Make a little indent with the back of a spoon and break in the eggs.

Crumble over a little feta cheese, cover and continue to cook for a further 3-8 minutes or until you get your eggs cooked to your liking.

Sprinkle over the coriander and parsley and serve immediately with plenty of bread.