SHAKSHUKA

1/2 Red Pepper, roughly chopped

1/2 Yellow Pepper, roughly chopped

1/2 White Onion, diced

3 Garlic Cloves, diced

1/4 tsp Cumin

1/4 tsp Paprika

1 tbsp Tomato Paste

1 c Cherry Tomatoes

1 tin Crushed Tomatoes

1 tsp Sugar

Salt and Pepper to taste

Preheat oven to 180

Heat a cast iron pan or turn the grill in your oven on. You want to char the capsicum which will add a delicate depth to the flavour of the dish. Don’t use oil. For the pan just heat up and add the capsicum, turn and move around to ensure even coverage. Once you have a nice amount of char on each piece set the capsicum aside.

To the pan add olive oil, onion and garlic and 1/2 c water. It will simmer due to the heat from the capsicums. Stir and cook down until the onions are soft. Add the spices and tomato paste and cook for a minute. Add the cherry tomatoes and wait for them to blister and pop. Add the tin of tomatoes, capsicums, sugar and season to taste. Allow to cook for 8 minutes.

Transfer to an earthenware dish, drizzle with olive oil and pop in the oven for 10 minutes. What you are wanting to achieve is a reduction of liquid so your sauce is lovely and thick.

Remove the dish and place on the counter. Carefully with a spoon create a dent in the mixture and crack in eggs. Try to keep them snug so the egg white doesn’t trail off. Season the eggs with a little sea salt.

Pop back in the oven for 8 minutes.

Once it’s cooked remove from the oven, drizzle with a little more oil, black pepper and lots of fresh herbs.

Serve with hot buttered toast

We enjoyed ours with @fernglenfarm Labneh, @wellingtonsourdough Seeded Sourdough & @lauthentique_charcuterie Chicken & Bacon Sausages. All available at @moorewilsons