My mother For­tunee’s shak­shuka

The Jewish Chronicle - - LIFE -

This dish is ab­so­lutely packed of flavour and spices. Sephardim use broad beans dur­ing Pe­sach but if you are Ashke­nazi, re­place them with broc­coli stalks. Dice them into medium-sized pieces and they will add tex­ture and taste. just want to be sure to cut the veg­eta­bles roughly the same size so they cook at the same speed.

Cut the toma­toes into pieces the same size as the pep­pers. Peel the gar­lic cloves.

Put these and the rest of the veg­eta­bles in a large pot, prefer­ably non-stick.

Add the turmeric and sweet pa­prika and some salt and pep­per. Add the hot pa­prika if re­quired.

Add the sun­flower oil and cook over a medium/high tem­per­a­ture for about ten min­utes un­til the veg­eta­bles start to soften, then re­duce the heat and cook over a lower tem­per­a­ture for at least 60-90 min­utes, stir­ring reg­u­larly un­til the in­gre­di­ents are soft and jammy.

When serv­ing, heat how­ever many por­tions you re­quire in a smaller pan and crack in the eggs (one or two per per­son) and poach them in the sauce for about 10 min­utes, un­til the whites are set but the yolks are still a lit­tle soft and runny.

Serve hot with matzah — or after Pe­sach, with pita bread.

www.home­cook­ingby fa­bi­enne.co.uk

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