Shakshuka with Roasted Red Reppers

June 25, 2014

Shakshuka! Or eggs-in-purgatory, however you want to call it. This is definitely a hell of a dish for brunch. 
Adding mini plum tomatoes, roasting the red peppers first and caramelising the onions give it extra sweetness without the need for added sugars. All ingredients available in this week's boxes!
Serves 2 
4 tbsp olive oil
2 red peppers, roughly sliced
1 medium onion, sliced
1 tsp ground cumin
1/2 tsp smoked paprika
1 punnet mini plum tomatoes, roughly chopped
4 free-range eggs
100ml greek yogurt
1 handful chopped parsley
sea salt and freshly ground black pepper, to taste
Drizzle the red peppers with half the oil and roast in oven at 200 degrees celsius for 20-30 min until soft and lightly charred.
Meanwhile, in a very large pan, sauté the onions in the remaining oil over medium heat slowly for 15 min, till brown and caramelised. Add the spices to fry for a minute, before adding the roasted red pepper and mini plum tomatoes. Season, reduce the heat to low, and continue cooking for 15 minutes, adding enough water so the mix has a passata consistency. Taste and adjust the seasoning. 
Turn the heat up to a medium so the mixture is simmering gently. Make gaps in the mixture, and carefully break an egg into each gap. Lower the heat and cook very gently for 10 minutes or until the eggs are just set. You can cover the pan for a minute to help it cook faster. To serve, stir in greek yogurt, and sprinkle with chopped parsley.