Shakshuka
Recipe from
Smitten Kitchen, modified a little
Serves 4-6
4 tbsps olive oil
5 red chillis (medium heat)
4 green chillis (medium heat)
1 sweet onion, chopped
7 cloves garlic, chopped
2 teaspoon ground cumin
2 teaspoon smoked sweet paprika
2x 390g cartons chopped tomatoes with passata
1/4 pint water
Smoked sea salt to taste
4-6 eggs (1 per person)
200g feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil (I heat til it's very hot, then turn it down to lowest setting)
Cook onions and chillis until onions are soft
Add garlic, cumin powder, paprika powder and salt - stir
Cook until garlic is soft
Add tomatoes and water, stir
Bring to simmer, cover, turn heat down and leave for 15-20 minutes
Crack eggs on top, cover, leave for about 5 minutes.
Baste egg whites carefully with tomato sauce
Cover
Check after a minute to see if whites are set - if not, repeat cover and check until whites are almost as set as you like
Sprinkle with feta
Cover and cook until whites are as set as you like
Sprinkle with parsley
Serve in bowls with warm pita for dunking
(The changes I made:
-recipe called for 5 anaheim or 3 jalapeno peppers, i substituted 9 medium heat chillis...
-recipe called for more paprika and less cumin - as I decided to use smoked paprika, I used less of it and more of the cumin so the paprika didn't overwhelm the cumin
-I've used two more cloves of garlic
-Substituted yellow onion (whatever one of those is) for sweet onion
-I have no idea how much half a cup of feta is, so I just used the entire tub
And I've converted the whole lot to mixed British measurements (it's mostly metric apart from the water))