This one-pot dish originated in Tunisia and is a great way to use up your end of season peppers and tomatoes
In this video the Kitchen Garden team take you through how to prepare a delicious and warming meal for a cold autumnal day. The following recipe for Shakshuka will serve four people, take ten minutes to prepare and thirty minutes to cook.
- 3 tablespoons olive oil or coconut oil
- 1 teaspoon cumin seeds
- 1 large onion finely sliced
- 1 garlic clove, crushed
- 2 sweet peppers, cored, deseeded and finely sliced
- 1 chilli pepper (optional)
- ½ tsp hot smoked paprika
- 400g tin plum tomatoes, roughly chopped or equivalent home-made passata
- 1 large tomato, roughly chopped (only if using home-made passata to add texture)
- 4 eggs
- Salt and black pepper
1. Heat the oil in a large lidded pan, then add the cumin seeds and fry for a few minutes before adding the onion and cooking slowly for 8-10 minutes until soft.
2. Add the garlic and peppers and cook for 20 minutes over a low heat. Stir regularly to prevent the mixture from burning until the peppers are soft. Add the paprika and passata and chopped tomato or tinned tomatoes. Season to taste. Cook gently stirring occasionally for 10-15 minutes. If the mixture needs to thicken, cook with the lid off for a while and allow it to reduce.
3. If you are using an oven-proof pan you can transfer it to a pre-heated oven set to 180C/gas mark 4 for this stage, otherwise use the lid. Make 4 hollows in the mixture and crack an egg into each one. Sprinkle over more salt and pepper, pop on the lid or place in the oven and cook for a further 10-12 minutes or until the whites of the eggs have set, but the yolks are still runny.
4. Serve with crusty bread and/or freshly harvested salad leaves from the plot. Delicious!
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