Shakshuka

An easy to make, filling and flavoursome brunch.

Quite a healthy start of the day too :) a whole plate of veg

served with toasted olive bread

http://www.guardian.co.uk/lifeandstyle/2012/feb/19/yotam-ottolenghi-breakfast-recipe-shakshuka


Serves 4 generously

cumin seeds ½ tsp
light olive oil or vegetable oil 180ml
large onions 2, sliced
red and yellow peppers 2 of each, cut into 2cm strips
muscovado sugar 4 tsp
bay leaves 2
thyme sprigs, leaves picked and chopped 6
chopped parsley 2 tbsp
chopped coriander 2 tbsp, plus extra to garnish
ripe tomatoes 6, roughly chopped
saffron threads ½ tsp
cayenne pepper a pinch
water up to 250ml
free-range eggs 8
salt and black pepper

In a very large pan dry-roast the cumin seeds on a high heat for 2 minutes.
Add the oil and onions and sauté for 5 minutes.
Add the peppers, sugar and herbs and continue cooking on a high heat for 5-10 minutes to get a nice colour.
Add the tomatoes, saffron, cayenne and some salt and pepper.
Reduce the heat to low and cook for 15 minutes.
During the cooking, keep adding water so that the mix has a passata consistency.
Taste and adjust the seasoning. It should be potent and flavoursome. (You can prepare this mix well in advance.)
Remove the bay leaves, then divide the pepper mix between four deep frying pans, each large enough to take a generous individual portion.
Place them on a medium heat to warm up, then make two gaps in the pepper mix in each pan and carefully break an egg into each gap.
Sprinkle with salt and cover the pans with lids.
Cook on a very(!) gentle heat for 10-12 minutes, or until the eggs are just set.
Sprinkle with coriander and serve.