This is another Ottolenghi recipe, though I have had Shakshuka before in my local vegetarian cafe. It’s a very simple dish and doesn’t require too many ingredients. Takes about half an hour and perfect when it’s cold outside. I have scaled down to serve one.
1 ripe red bell pepper, chopped into small cubes
2 tablespoons of harissa paste (quite hot – available from most middle eastern groceries),
2 tsp tomato puree,
3 big ripe vine tomatoes, chopped
1/4 tsp salt,
2 garlic cloves, sliced thinly
1 tsp ground cumin,
chopped parsley to serve (optional)
Heat your oil in large frying pan. Add the garlic, pepper, tomato puree, harissa, cumin and salt. Fry for 8 minutes on a medium heat, so that the pepper has softened.
Add the tomatoes. Fry for a further 8 minutes.
Next you need to make some ‘hollows’ in the sauce, so that you can poach the eggs in it. You can either make 4 hollows or 2, depending on whether or not you’d prefer to keep your yolks and whites separate. I don’t think it makes much difference – either way you break the eggs and let them fall into their places in the sauce. Cook for a further 8-10 minutes.
When done, add chopped parsley if using.
Serve with yoghurt and/or hummous.