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Shakshuka

Michelle Bridges

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Michelle Bridges' shakshuka.
Michelle Bridges' shakshuka.Armelle Habib

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.

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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

  1. 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.

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Original URL: https://www.watoday.com.au/goodfood/recipes/shakshuka-20120808-29tua.html