Vegetarian mains
Shakshuka
A convenient one-pot recipe that makes an unbeatable hungover brunch, light lunch or supper. There are many different versions of this North African recipe: you could add feta, preserved lemons, olives or chorizo. Just make sure you don't overcook the eggs. Eat with bread or pitta to absorb the juices.
Ingredients
- 2 tbsp olive oil
- 2 onions, thinly sliced
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 red chilli, deseeded and finely chopped
- 4 garlic cloves, crushed
- 200g tin chopped tomatoes
- 1 tsp salt
- ¾ tsp ground black pepper
- ½ tsp ground cumin
- ½ tsp ground coriander
- 4 eggs
- fresh parsley, chopped, to garnish
Method
-
Step 1
Heat the oil in a large, heavy-based frying pan, add the onions and cook gently for 5 minutes, until softened but not coloured.
-
Step 2
Add the peppers and chilli, then cover and cook for 8 minutes or until the peppers are just tender.
-
Step 3
Stir in the garlic, chopped tomatoes, salt and spices, then cover again and cook for 8-10 minutes, until the sauce has thickened.
-
Step 4
Using the back of a tablespoon, make 4 indentations in amongst the vegetables and carefully break an egg into each one.
-
Step 5
Cover and cook over a low heat for about 5 minutes, basting occasionally with the juices, until the eggs have set. (If you prefer the eggs scrambled, you can mix them with a fork before covering the pan.)
-
Step 6
Sprinkle with chopped parsley and serve. It's good with salad and warm pitta bread.