Shakshuka – not mine but it looks quite similar

This recipe is for shakshuka (English style). Its rich spiciness appeals to my Sephardi taste buds, and is both filling and healthy. But more importantly it brings back memories from Israel. From when I was pleasantly surprised by the one the Youth Hostel at Chispin served this summer. From when I made it for cousins in Kiryat Moshe to break the fast from Tisha B’Av on…Need I elaborate more? My recipe uses spices for warmth and flavour – not heat – so feel free to use harissa if it isn’t harif enough!

Ingredients (for two)

• One tin of chopped tomatoes
• Tomato puree
• One large onion
• Two large sweet peppers (yellow or orange are best)
• Crushed garlic
• Olive oil
• Seasonings: mixed herbs, paprika, turmeric, coriander and zaatar
• Toasted sesame seeds
• Two eggs per person
• Warm pita bread and Israeli salad to serve
• (One small chilli chopped very fine and harissa for a more harif meal)

Method

1. Dice the onion and peppers and fry with olive oil (and chilli if being used) in an ovenproof frying pan
2. Once the onion is clear stir the tomato puree as well as crushed garlic (and chilli and harissa if being used) into the pan
3. Pour the tinned tomatoes into the pan, stir in the seasonings and simmer for at least ten minutes (the longer you do this for the richer the shakshuka is)
4. Crack the eggs onto the sauce taking care not to split the yolks and sprinkle with more paprika, finely chopped fresh coriander leaves and toasted sesame seeds
5. Grill until the egg whites are fully set, but the yolk is still runny
6. Serve from the pan with warm pita bread and Israeli salad