Middle Eastern Shakshuka
This dish is a trip down memory lane for me. The delicious aroma of the spices cooking off when preparing this dish definitely reminds me of the fabulous food I ate whilst visiting Israel a couple of years ago. It's a very quick and easy dish to prepare and can be eaten for breakfast, lunch or dinner.
1 tablespoon olive oil
½ red onion, diced
1 large garlic clove, diced
2 celery stalks, diced
2 red capsicum, seeded and diced
1 yellow capsicum, seeded and diced
1 teaspoon cumin
1 teaspoon Mingle ‘Sofia’ spicy seasoning or pinch chilli flakes
salt and pepper to taste
3 truss tomatoes, diced
½ cup tomato passata
Fresh coriander (optional for garnish)
Pinch sumac (optional for garnish)
Heat a pan (that has a lid) on the stove with olive oil on a medium heat. Add the onion, garlic, celery and capsicums and sauté for 5-8 minutes until the vegetables are soft and tender. Add the seasonings and mix to combine.
Add the tomatoes and stir for a couple of minutes until they are soft. Add the passata and mix so that all vegetables are well covered. Bring sauce to a simmer.
Crack the eggs one at a time on top of all the vegetables. Place the lid and allow to simmer for 5 minutes until the eggs have been cooked.
Sprinkle with fresh coriander and sumac. Serve with a side salad.