A simple, nutritious and tasty second course, widespread above all in Israel, the Middle East and North Africa.
Ingredients for 4 portions
- White onion, chopped 1/4
- Yellow peppers, sliced 150 g
- Green peppers, sliced 150 g
- Ground cumin 2 tsp
- Ground coriander 2 tsp
- Harissa 2 tsp
- Caraway seeds 2 tsp
- Eggs 4
- Garlic puree 20 g
- Chopped tomatoes 375 g
- Tomato puree 120 g
- Salt & pepper to taste
- Oil for frying
Preparation
Heat oil in a large pan and add the onions and peppers.
Cook gently until softened.
Add spices, caraway and garlic and fry for 1 minute to activate the spices.
Add the chopped tomatoes and puree, stir in and bring the mix gently to the boil, reduce heat and cook out for approx 2-3 hours, stirring occasionally to prevent the mix from sticking to the pan.
Taste and season with salt and pepper.
Cover the base of a small cast iron pan with the reduced tomato & pepper mix, add 4 pre-poached eggs and cover with more of the sauce, place in the oven at 200°C for 8min.
Alternatively crack uncooked eggs on top and grill until set.
Top with feta, tahini yoghurt and dukkah or any other seasoning you would like.
Serve with plenty of bread to mop up every scrap of delicious shakshuka.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.