Fresh, aromatic, and bursting with the vibrant flavours of spring, this shakshuka folds together tomatoes, peppers, and herbs into a bubbling, celebratory centrepiece for the Easter table.
READY IN 30 MINUTES SERVES 4
Ingredients:
2 large onions, thinly sliced
4 peppers, preferably mixed colours, cut into long slices
4 garlic cloves, finely chopped
½ tsp cumin seeds
½ tsp caraway seeds
½ tsp cayenne pepper
1 tbsp tomato or red pepper purée
2 x 400g tins tomatoes
1 small bunch fresh coriander, roughly chopped
1 small bunch fresh parsley, roughly chopped
8 free-range eggs
85g/3oz feta, crumbled
8 tbsp thick natural yoghurt or labneh
salt and freshly ground black pepper
Method:
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Heat the olive oil in a large, lidded frying pan or sauté pan (use the widest pan you have). Add the onions and peppers and season with salt and pepper. Cook on a medium heat until just softened.
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Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper.
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Stir in the tomato or red pepper purée and cook for a couple more minutes until the oil in the paste starts to separate. Add the tomatoes with a splash of water.
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Simmer for 10 minutes, uncovered, until the volume of liquid has reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. It should have a saucy consistency, add another splash of water if necessary. Stir in the herbs.
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Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cover and cook for 5–8 more minutes or until the whites are just set and the yolks are still runny.
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Sprinkle over the crumbled feta. Serve with yoghurt or labneh on the side.