Middle Eastern Shakshuka

SM_TC_P1170245 (1).jpgShakshouka means ‘a mixture’ in Egyptian, Tunisian, Libyan Arabic. A traditional meal cooked all over the middle east, for me it’s an ‘anytime of the day one pot meal’, I serve it for friends on the weekend when we’re all hanging out. Served with some warm bread, it’s a perfect start to the day.

Serves 2, prep time 20 minutes, cooking time 20-25 minutes

2 tbsp of olive oil
1 chopped red onion
2 garlic cloves chopped
1 sliced red pepper
1 sliced yellow pepper
1 tsp of cumin
1 tsp chilli powder
1 tsp paprika
1 tsp turmeric
2 cans of cherry tomatoes
1 tsp tomato puree
½ tsp of sugar
5 eggs

Handful of feta cheese Chopped parsley
Sliced black olives
Arabic Flatbread

In a pan heat the olive oil over a medium heat. Add the onion and sauté for a few minutes. Add the peppers, garlic and cook for five minutes until soft. Add a little water to the pan, so the vegetables don’t burn. Next, stir in the spices. Pour in the cherry tomatoes, season and gently simmer for 10-15 minutes. Taste the sauce, add a pinch of salt or sugar depending on your taste. Make five small wells in the tomato sauce. Break an egg into each well. Simmer for 4-5 minutes until the eggs have set. Remove from the heat, top with crumbled feta cheese, chopped parsley and serve with some warm Arabic flatbread.

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