Sabtu, 19 November 2011


Shakshuka is a traditional Middle Eastern Dish and usually served for breakfast in a cast iron pan with bread.  Sweet, caramelized onions, peppers and tomatoes flavored with a pinch of cayenne, thyme and roasted cumin are the ingredients of this unbelievable tasty and aromatic dish. I think it is not only perfect for breakfast but also for a brunch, lunch or a light dinner.

( Yotam Ottolenghi)
serves 4

  • ½ teaspoon cumin seeds
  • 190 ml  light olive oil or vegetable oil
  • 2 large onions, peeled and sliced
  • 2 red and 2 yellow peppers, cored and cut into 2cm strips
  • 4 teaspoons muscovado sugar
  • 2 bayleaves
  • 6 sprigs thyme, picked and chopped
  • 2 tablespoons flat-leaf parsley, chopped
  • 1 bunch fresh coriander, chopped
  • 6 ripe tomatoes, roughly chopped
  • ½ teaspoon saffron strands
  • Pinch of cayenne pepper
  • Salt and pepper
  • Up to 250ml water
  • 8 free-range eggs
1.In a large saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes.
2.Add the peppers, sugar, bayleaves, thyme, parsley and two tablespoons of coriander, and cook on high heat to get a nice colour. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce.
3.Taste and adjust the seasoning. It should be potent and flavoursome. You can prepare this mix in advance.
4.Place four saucepans on medium heat and divide the mixture between them. Break two eggs into each pan, pouring into gaps in the mixture.
5.Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with chunky white bread.

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