Eggs Poached in a Tomato and Pepper Stew

Name: Eggs Poached in a Tomato and Pepper Stew
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 35 min
Yield: Serves 4
Cuisine: Africa
Ingredients: 1 tsp Aleppo pepper flakes or crushed chilli flakes; 1 garlic bulb, cloves separated and roughly chopped; 500 g/1 lb 2 oz mixed roasted peppers (see Roasted Vegetables); 1 kg/2 lb 4 oz tomatoes; 2 tbsp olive oil; warm Arabic Bread or any good crusty bread, to serve; Red-hot Roasties, to serve; 8 eggs; ¼ recipe quantity uncooked Spiced Naked Mini Sausages or sliced chorizo; 2 tbsp sunflower oil; sea salt and freshly ground black pepper; 1 tbsp finely chopped parsley leaves, to sprinkle

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 35

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

This recipe for the famous dish shakshoukah is a demonstration of the North African infatuation with cooked salads. The sauce in which the eggs are poached is great to make ahead because the longer it sits, the more the flavours develop.

Ingredients

500 g/1 lb 2 oz mixed roasted peppers (see Roasted Vegetables)

Africa
Starter
Stew
North Africa
Spicy
Breakfast

Method

Slice off the tops of the roasted peppers, discard the seeds and cut the flesh into 2cm/¾in strips.
With a sharp knife, cut a cross in the skin of each tomato, then put them in a heatproof bowl and cover with boiling water. Leave to stand for 2–3 minutes or until the skins have split, then drain. Plunge into cold water to stop them cooking, then peel off the sk