The Jewish Chronicle - - LIFE - ZEST’S

Serves: 4 Prepa­ra­tion: 1hr 30mins Cook­ing: 45 min­utes


1 red pep­per 1 yel­low pep­per 1 red onion 1 white onion 50ml olive oil 4 gar­lic cloves 1 tbsp each: pa­prika and cumin 4 x 450g tins of chopped toma­toes 1 small tin of tomato purée 500 ml veg stock 150ml white wine 1 heaped tbsp sugar Salt and pep­per


8 eggs Hand­ful of crum­bled feta Half bunch of chopped pars­ley Zhoug (in­gre­di­ents be­low) Roasted aubergine


2 car­da­mon pods 2 toma­toes 2 green chill­ies 1 shal­lot 1 gar­lic clove Olive oil Lemon juice Co­rian­der


Slice all the veg­eta­bles thinly and heat the oil over a high heat in a large saucepan.

Add the onions and cook, stir­ring, un­til they be­gin to brown

Add the gar­lic and cook for an­other minute be­fore adding both pep­pers and sweat­ing for an­other 5 min­utes.

Add the cumin and pa­prika and cook for an­other minute or 2 un­til it smells sweet.

Add all other in­gre­di­ents, re­duce to a low heat and cook for 45 min­utes un­til it is rich and thick, stir­ring fre­quently to make sure it doesn’t catch the bot­tom of the pan.

Place the sauce in a fry­ing pan with a touch of wa­ter over a high heat.

Make 8 wells in the sauce and drop your eggs into them. Cover with a lid un­til eggs are nicely poached.

For the zhoug: blitz all in­gre­di­ents very well to­gether in a blen­der.

Fin­ish with all re­main­ing garnish scat­tered over the top and driz­zle the zhoug over the top. Serve im­me­di­ately.



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