Shakshuka With Red Peppers and Cumin

Ingredients for Shakshuka With Red Peppers and Cumin

• 2 tablespoons olive oil

• 2 tablespoons Pilpelchuma or harissa

• 2 teaspoons tomato paste

• 2 large red peppers, cut into 1/4-inch / 0.5cm dice (250g / 300 g in total)

• 4 cloves garlic, finely chopped

• 1 teaspoon ground cumin

• 5 large, very ripe tomatoes, chopped (625g / 800 g in total)

• canned are also fine

• 4 large free-range eggs, plus 4 egg yolks

• 80g / 120 g labneh or thick yoghurt

• Sel

How to make Shakshuka With Red Peppers and Cumin

Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoons salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.

Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yoghurt.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.