All over North Africa and in the Middle East dishes of shakshouka are devoured at dinnertime each day. This dish is a simple vegetable ragout in which eggs are baked and served with a good hunk of crusty bread ready to mop up all the tasty juices from the bottom of the dish.
2 tins Chopped tomatoes (400g each)
1 French baguette (35cm)
2 Red onions
2 Red peppers
1 Yellow pepper
4 Garlic cloves
1 MK shakshouka spice mix: 1 tsp ground cumin, 1 tsp ground paprika
¼ bunch Fresh coriander
Olive oil, salt and pepper
Prepare your ingredients:
- Cut your onions and peppers into large dice
- Finely chop the garlic
- Roughly chop the coriander.
Heat up 1 tablespoon of olive oil in a large saucepan over a medium heat. Once the oil is hot add the onion and stir-fry for 5 minutes.
Add the MK shakshouka spice mix and peppers. Cook for 4 minutes
Add the garlic and cook for 30 seconds.
Add the chopped tomatoes.
Wash out the tins with 100ml of water and add to the mixture.
Bring the ragout to boil then turn down to a gentle simmer.
Leave to cook for 15 minutes. The sauce will thicken and the flavours will intensify.
Once the ragout has reduced and thickened by about a third, season to taste with salt and pepper.
Next, make 4 small holes in the top of the ragout and crack an egg into each one.
Cover the pan with a lid and bake for 8 minutes, until the whites are cooked to a hard set and the yolk is still runny.
Cut the baguette into 8 pieces.
Garnish the eggs with the chopped coriander and serve from their pan at the table alongside the crusty bread.