Shakshuka With Red Peppers and Cumin
A flavorful Middle Eastern dish featuring eggs poached in a rich sauce of tomatoes, red peppers, and aromatic spices. This hearty shakshuka is spiced with cumin and harissa, perfect for breakfast or brunch.
Ingredients
- •2 tablespoons olive oil
- •2 tablespoons Pilpelchuma or harissa
- •2 teaspoons tomato paste
- •2 large red peppers
- •4 cloves garlic
- •1 teaspoon ground cumin
- •5 large tomatoes
- •8 large eggs and egg yolks
- •½ cup labneh or thick yogurt
- •1 to taste salt
Cooking Instructions
- 1.
Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
18 min
- 2.
Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.
12 min
