Over on Vi's Pantry we have a new challenge running. Every fortnight each member that wants to participate takes it in turns to post three recipes. Everyone who wants to take part makes one, two or all three of the dishes and then votes to choose their favourite.
This is a brilliant challenge as it gets to try things that we might not have made before. I have already made several different recipes that are completely new to me. They have all been delicious and will definately be made again.
This recipe is from Francesca who lives in Israel. This is a dish of hot spicy tomatos with eggs that are poached in the sauce. This is a popular Israeli dish and there are lots of different recipes for it. This is Francesca's recipe which I made as a light meal last night. As recommended by Francesca I served this with some crusty bread to mop up the sauce and the runny egg yolks. This was a delicious meal and one that I'll be having again. I think it would make a lovely brunch at the weekend.
4 tablespoons oil for frying (not olive oil)
4 cloves of garlic, finely sliced
1 large onion, finely chopped
1 large red pepper
1 green or red hot pepper
5 large tomatoes, skins removed, or 1 large tin of chopped tomatoes with their juice
4 tablespoons tomato puree
1 tablespoon hot paprika
1/2 teaspoon ground cumin (optional)
Pinch of ground caraway (optional)
Salt and freshly ground black pepper to taste
Eggs (2 per person).
Parsley leaves to garnish
1. Heat the oil in a large skillet or deep frying pan, and lightly fry the onions and garlic. Add the red peppers and fry for another 4 minutes.
2. Add the tomatoes, hot red pepper, tomato puree and seasonings and simmer for at least 30 minutes. If it becomes too thick add a small amount of vegetable or chicken stock.
3. Adjust the seasonings now, once the eggs are added you will be unable to stir the shakshouka. 4. Break an egg into a small cup and with a wooden spoon in one hand make a hole in the sauce and with the other gently pour the egg into it. Continue with as many eggs as you need.
5. Turn the heat to low and cook until the egg whites are set (approx 5-7 minutes).
6. Transfer to individual plates and sprinkle with a little parsley. Serve with your favourite crusty bread to mop up the yolks and sauce.