Shakshuka with fermented Chilli sauce
Yield: 4
Prep time: 20 mins
Total time: 30-35 mins
Ingredients
Tinned tomatoes | 2 x 400g
Red capsicum | cut into long strips
Garlic cloves | 4 crushed
Brown onion 1 large diced
Olive Oil – 3-4 tablespoons
Cumin – 3 teaspoons
Ground Coriander 2 teaspoons
Fermented Chilli sauce – 2 tablespoons
If you don’t have chilli sauce, use chilli flakes, cayenne pepper, anything that might add a little heat to your dish.
Free Range eggs – 4 to 8
Labne or Feta cheese – 100g
Parsley, Coriander and Dill – handful of each, roughly chopped.
Directions
Heat the olive oil in a large high sided frypan (with an available lid), add onions and capsicums and season with salt and pepper. Cook on a medium heat until both are softened, add garlic and cook for a further 2 mins. Sprinkle all dry herbs into the pan and stir gently until just fragrant, add tomatoes, you might need to add a small splash of water.
Simmer uncovered for 10 mins until reduced slightly, keep an eye on the mixture and don’t let it get too thick, add more water if necessary.
Make wells in the sauce ready crack the eggs into (better still crack the eggs into a cup and then drop the eggs into the wells in the sauce. Cooks for a few minutes until the whites are just set and the yolks are very runny (use your frypan lid to create steam if you need to), Sprinkle over with crumbled feta, or labne and chopped herbs.
