Shak­shouka

Wangaratta Chronicle - North East Regional Extra - - Wine Talk/In my Kitchen -

A SHARED break­fast dish (this recipe serves four peo­ple) from North Africa full of colour and flavour.

More recipes like this one can be found on www.eggs.org.au.

Method

Heat oil in a medium (about 24cm base) non-stick heavy-based fry­ing pan over medium heat.

Add onion and gar­lic, cook, stir­ring of­ten, for 3-4 min­utes un­til soft­ened.

Stir in cumin, pa­prika and chilli flakes and cook, stir­ring, for one minute.

Add cap­sicum and cook, stir­ring of­ten, for 3-4 min­utes un­til soft­en­ing. Stir in canned toma­toes and mini roma toma­toes. Bring to the boil. Re­duce heat and sim­mer, un­cov­ered and stir­ring oc­ca­sion­ally, for 10 min­utes or un­til thick.

Make four in­den­ta­tions in the tomato mix­ture. Crack an egg into each.

Cover and cook over medi­um­low heat for 8-10 min­utes or un­til yolks are al­most set, or cooked to your lik­ing. Sprin­kle with pars­ley. Serve with grilled bread.

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