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.
Ingredients:1 tablespoon olive oil½ red onion, diced1 large garlic clove, diced2 celery stalks, diced2 red capsicum, seeded and diced1 yellow capsicum, seeded and diced1 teaspoon cumin1 teaspoon Mingle ‘Sofia’ spicy seasoning or pinch chilli flakessalt and pepper to taste3 truss tomatoes, diced½ cup tomato passata4 eggsFresh coriander (optional for garnish)Pinch sumac (optional for garnish)Method: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.Serves 2