Arne Brasseur@otfrom Google for "Ottolenghi shakshuka", or look at one or two versions on youtube and just start cooking. It's an easy dish and you just need to make it a bunch of times to find your preferred way of doing it.
@otfrom my base recipe:
- slice an onion, a chili pepper, and a bell pepper
- sprinkle a bunch of cumin in a pan (don't be shy, the cumin really makes this dish)
- heat until fragrant
- add a big splash of olive oil (no need to be shy here either)
- add the onion and the chili, stir in the oil until glazed
- add the bell pepper
- give it plenty of time, you really want the pepper strips to become soft, maybe some bits already a bit browned
- meanwhile you can spice it up. Pepper, salt. I like to add oregano. Paprika or smokey cayenne, all fair game.
- add a can of tomatoes
- add some water and tomato paste, you want the consistency of a runny pasta sauce at this point
- when it's bubbled for a bit make little pockets in the sauce and crack a few eggs in them, so they poach in the sauce
- put the lid on, lower the heat, cook until the egg whites are cooked but the yolks are still runny
- optionally sprinkle cilantro or parsley
- serve with rice or bread
Enjoy!
Robin Stephenson