Shakshuka originated in north Africa and is now popular all over the Middle East.
Serve with toasted sourdough or Turkish bread for brunch, lunch or Sunday evening supper. You probably have all the ingredients in the pantry. We had to nip out to buy one red capsicum from the corner shop.
2 Tbs olive oil
1 red capsicum (pepper)
1 onion
2 Tbs harissa, or to taste
1 tsp chilli paste, or to taste
1 x 400g can chopped tomatoes
4 eggs
1 tsp sugar
Salt and freshly ground black pepper to taste
To serve:
4 Tbs thick Greek yoghurt
1 Tbs chopped fresh coriander
Thinly slice the capsicum and onion. Heat olive oil in a medium-sized deep non-stick frying pan and cook the capsicum and onion over medium to high heat for 5-10 minutes, or until soft and starting to caramelise. Add harissa and chilli paste to taste and cook, stirring for one minute. Add the tomatoes and sugar and cook over medium heat until the tomatoes are reduced by half, stirring often.
Season to taste, turn heat down to a simmer, then make four indents in the mixture and break an egg into each. Cover with a lid and cook for 5 minutes, or until the eggs are cooked to your liking. Test by pressing with your finger.
Garnish with dollops of yoghurt and the coriander. Serve with toasted sourdough or Turkish bread.
Serves 4 as a snack, 2 as a meal
