Shakshuka

Name: Shakshuka
Cook time: 30 min
Cuisine: Israeli
Ingredients: 4 large ripe tomatoes or 410g can chopped tomatoes; 1 tbsp olive oil; 1/4 brown onion, diced; 1 small jalapeño chilli, sliced; 1/2 small green capsicum; 1 tsp paprika; 1 tsp ground cumin; salt and pepper, to taste; 2 free-range eggs; 1 tbsp flat-leaf parsley, finely chopped

Michelle Bridges

August 8, 2012

easyTime:< 30 mins

This is a great, hearty breakfast meal, particularly if you have a few ripe tomatoes lying around. Cook and serve this dish in a small cast-iron skillet to avoid making a mess.

Ingredients

4 large ripe tomatoes or 410g can chopped tomatoes
1 tbsp olive oil
1/4 brown onion, diced
1 small jalapeño chilli, sliced
1/2 small green capsicum
1 tsp paprika
1 tsp ground cumin
salt and pepper, to taste
2 free-range eggs
1 tbsp flat-leaf parsley, finely chopped

Method

If using fresh tomatoes, blanch them for 3 minutes, then peel, seed and chop them, and set aside.
Over a medium flame, heat oil in skillet, add onion and cook until transparent.
Add chilli and green capsicum, and cook for 4 minutes.
Add tomatoes, paprika and cumin, and cook for 5 minutes, allowing mixture to reduce.
Add salt and pepper to taste.
Make 2 small depressions in mixture and crack eggs into them.
Cover and cook until eggs are done.
Sprinkle over parsley and serve in skillet.