There are 100s of different recipes for Shakshuka out there, Yotam Ottolenghi has several different versions himself, but here I have just provided a simple paired down version which can be easily rustled up for a fabulous brunch or a one pot supper.
Ingredients (Serves Four)
3 tablespoons of extra virgin olive oil
1 large onion halved and thinly sliced
2 red peppers red cut into strips
1 teaspoon ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne
A handful of spinach or Swiss chard
2 tablespoons chopped parsley
2 tablespoons chopped coriander
Salt and black pepper to taste
6 free-range eggs
- Heat the oil in a large frying pan over a medium heat. Add the onion and sauté for 5 minutes or so until soft.
- Add the peppers and cook very gently on a low heat for about 15 minutes
- Add the cumin, paprika and cayenne and cook in for about a minute
- Pour in the sauce and just a little water, add the fresh herbs and then continue to cook gently for a further 10 minutes. The sauce should be very thick.
- Sprinkle over the spinach then make little wells in the sauce with the back of a spoon and gently crack eggs into each on then season them with salt and pepper and cover the pan with a lid. Cook on a gentle heat until the eggs are just set – about 7-10 minutes.
- Sprinkle with a little more fresh coriander and serve with good crusty bread.