The combination of tomatoes, peppers and eggs is simply mouth-watering. I discovered it a while ago during the holidays in Israel and I knew that it would fit perfectly to my menu. It`s also a great breakfast for autumn and winter – it will warm you up with spices and vivid colours.
Cooking time: 30 minutes
- 3 bell peppers: red, green, yellow
- 5 ripe tomatoes
- 2 garlic cloves
- 1 small onion
- 1 chilli pepper – adjust an amount if you like it to be less or more spicy
- 1/2 teaspoon of cumin
- salt and pepper
- 3 spoons of olive oil
- 6 eggs
Optional: fresh coriander, goat cheese or feta
1. Wash all peppers and chop them into 0,5cm pieces. Dice the onion, mince the garlic and chop the chilli.
2. Heat the olive oil on a large non stick pan. Add onion and chilli, fry for about 2 minutes. Add garlic and cumin, fry for another 2.
3. Add the bell peppers and let it fry for 5-7 minutes, but don’t let them burn! You have to stir it sometimes. In the same time peel and cut the tomatoes.
4. Add the tomatoes and let it simmer for at least 10 minutes (stirring from time to time). If your tomatoes were very juicy you might need more time. You should come up with thick sauce.
5. Add salt, pepper, maybe some oregano, paprika or some more chilli – your favourite spices.
6. Make a small “hole” in the sauce and break the egg into it. Repeat that with all eggs you`ll use. Try to be quick with it. Eggs need around 5 minutes to be perfectly cooked. If you like them well done use a lid. I like mine soft with a liquid yolk, so I usually don’t cover the pan.
7. When eggs are ready take the pan of the stove. Sprinkle your Shakshouka with coriander, spring onions basil, rocket salad or anything green that you have. I usually serve it with some delicious goat cheese on top.