Shakshuka, 2

The perfect weekend brunch or lazy supper! I sometimes add cubes of pan fried halloumi at the end or merguez sausages. Scale up as needed! Tip: If you don’t want to grill and peel a pepper you can use a roasted red pepper from a jar!

1 long red pepper
2 shallots, finely sliced
1-2 garlic cloves, minced
1/2 tsp cumin seeds
Pinch of cayenne pepper
1 tsp brown sugar
1 tbsp tomato paste
1 tbsp harissa (I use @belazu rose harissa)
1 tin of chopped tomatoes (400g)

To serve: sourdough

1. Grill the pepper on the highest setting for 10 mins or until the skin is charred. Set aside to cool.
2. Add a drizzle of olive oil to a frying pan on medium heat. Add the shallot, garlic, cumin and a pinch of salt. Sautee for a few minutes or until everything starts to caramelise.
3. Add a pinch of cayenne pepper, 1 tsp brown sugar, 1 tbsp tomato paste and 1 tbsp harissa. Cook for another 1-2 minutes.
4. Add the tinned tomatoes to the shallot mixture. Season with salt & pepper to taste.
5. Peel the pepper and roughly chop. Add to the tomato sauce.
6. Leave the mixture to reduce for 10-15 minutes, stirring occasionally.
7. Make 4 wells in the tomato sauce and crack your eggs into them. Cover the pan with a lid and leave to cook for about 8 minutes or until the egg whites are set but the yolks are still runny.
8. Serve with crusty sourdough and enjoy!

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