Tuesday, 26 January 2016

Shakshuka


No I haven't made that name up, it's a recipe I found in the January edition of Olive Magazine. It was perfect for using up lots of odds and ends in the fridge. I added some chorizo and used a fresh green pepper (you know, the one you always leave from the pack of mixed peppers), instead of the roasted red peppers from a jar. I served it with some roast new potatoes which were massively out of date and still tasted absolutely fine. 

Ingredients
Serves 4
onion 1 large, chopped
garlic 2 cloves, crushed
olive oil
roasted red peppers 2 from a jar, sliced
sweet smoked paprika 1 tsp
ground cumin 1 tsp
mild chilli powder ½ tsp
plum tomatoes 400g tin
sugar a pinch
eggs 4
flat-leaf parsley a handful, chopped (I used coriander)

Method
Heat a large frying pan with a lid. Cook the onion and garlic in 2 tbsp olive oil until soft, then stir in the peppers, spices, tomatoes and sugar and simmer for 10 minutes. Make 4 dips in the mixture with the back of a spoon and crack an egg into each.

Put the lid on and cook gently until the whites are set and the yolks cooked how you like them. Scatter with parsley and serve with bread or toast.


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