RCI-EG.003.0130.002
Shakshuka
Shakshuka is an Israeli dish with many variations; this one comes by way of Israel and is vegetarian-friendly.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- ½ tsp
- 180 ml
- onions2 largesliced
- red and 2 yellow peppers2 unitstems and seeds removed, cut into 2 cm strips
- muscovado sugar4 tsp
- 2 unit
- thyme sprigs6 unitpicked
- 2 tbsp
- chopped coriander2 tbspplus extra to garnish
- ripe tomatoes6 unitroughly chopped
- ½ tsp
- 1 pinch
- 1 unit
- up to 250 ml water1 unit
- 8 unit
Method
1
Heat olive oil in a large, deep skillet or cast-iron pan over medium heat. Add cumin seeds and bay leaves, stirring for about 1 minute until fragrant.
2 minutes
2
Add the diced yellow onion to the pan and cook, stirring occasionally, until softened and lightly golden. Add the thyme sprigs and continue to stir.
7 minutes
3
Stir in the ground coriander, cayenne pepper, and a pinch of saffron threads, coating the onions evenly with the spices and cooking for 1 minute to bloom the aromatics.
1 minutes
4
Add the crushed plum tomatoes and ripe tomatoes to the pan, stirring well to combine with the spiced onion base. Season generously with salt and black pepper.
3 minutes
5
Reduce the heat to medium-low and simmer the tomato sauce uncovered, stirring occasionally, until it thickens and the flavors meld together deeply. Remove the bay leaves and thyme sprigs.
20 minutes
6
Using a spoon, create small wells in the sauce and carefully crack one free-range egg into each well, keeping the yolks intact.
2 minutes
7
Cover the pan and cook over low heat until the egg whites are fully set but the yolks remain runny, or cook longer if firmer yolks are preferred.
6 minutes
8
Remove from heat, discard any remaining herb sprigs, and garnish generously with freshly chopped parsley. Serve immediately directly from the pan with crusty bread.