Shakshuka

Unlike the intimidation of the foreign name, shakshuka is actually an egg dish poached in tomato sauce. Great for breakfast and you can control the level of spiciness. You can even prepare the sauce and divide into individual portions before cracking the egg in to customize to each person's preference.



Shakshuka

1/2 tsp cumin seeds
1 tbsp vegetable oil
1/2 large onion, peeled and sliced
1 red pepper, cored and cubed
1 ripe tomato, roughly chopped
Pinch of cayenne pepper
1 tbsp smoked paprika
Salt and pepper
2 eggs
2 tbsp tomato paste
Water

1. In a saucepan, dry roast the cumin on high heat for 2 minutes.
2. Add oil and sauté the onion for 2 minutes. Add the tomato paste, pepper, tomatoes, cayenne (depending on your preference), smoked paprika, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep the consistency of a pasta sauce.
3. Crack the eggs into the pan. Cook very gently for 10-12 minutes, until the eggs just set.
4. Serve with chunky white bread.

Original recipe from theguardian.com