Shakshuka with Red Peppers and Cumin

Shakshuka with Red Peppers and Cumin

I work from home and I enjoy making meals from scratch three times a day. I also like to eat a variety of things throughout the week. As much as I can, I challenge myself to try new recipes and to include healthy and vegetarian meals, as much as I can. It's not always easy to do so because my family likes to have meat for lunch and supper, I often end up making two recipes for our dinners. For breakfast and lunch, I find it easier when everyone makes what they want to eat. It saves me time in the kitchen.

Last week, the red peppers were on sale at my local grocery store, they are usually very expensive. I bought three because I often like to use them in Greek salads. Today I've decided to try a new recipe from Yotam Ottolenghi from his cookbook Plenty. This Shakshuka with Red Peppers and Cumin recipe is not in that book, but in Jerusalem: a Cookbook. I don't own a copy but I might buy it since I enjoy Plenty so much. 

This dish originates from Tunisia and is very popular all over Israël and particularly Jerusalem for breakfast and lunch. What I like about this meal is that you can add any ingredients to make it your own. If you have leftovers potatoes, just cut them into cubes and add them to the pan, you could add green peppers, zucchinis or other vegetables in this one pot dish. Personally, I decided to serve this meal with green onions. It is succulent!


SHAKSHUKA WITH RED PEPPERS AND CUMIN

Ingredients:
10 ml olive oil
15 ml harissa
5 ml tomato paste
1 large red pepper, cut into strips
2 garlic, minced
10-20 mini tomatoes, cut in half
1/2 tsp cumin
2 eggs
salt, to taste
green onions, to serve

1- Heat oil in pan. Add the harissa, tomato paste and red pepper . Cook on medium heat for 8 minutes.

2- Add the garlic and salt, cook for 30 seconds. Add the mini tomatoes and cumin and simmer on low heat for 10 minutes. 

3- Make two holes in the sauce and add the eggs. Cover and cook on low heat for approximately 4-5 minutes until the egg whites are set.

4- Serve with green onions.

1-2 servings


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DISCLAIMER: This is not a sponsored post, all opinions are my own. I develop recipes in my home kitchen, I take my own photographs and I write my posts. 

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