Ruby Shakshuka

Name: Ruby Shakshuka
Cuisine: Israel
Ingredients: 2 medium red onions; 1 large clove garlic; 2 red pointed sweet peppers; 1 bay leaf; ½ tsp ras el hanout or cumin seeds; ½ tsp ras el hanout or cumin seeds; pinch of cayenne, chilli flakes, hot paprika, or harissa; pinch of cayenne, chilli flakes, hot paprika, or harissa; pinch of cayenne, chilli flakes, hot paprika, or harissa; 1 tsp fine sea salt; 10 grinds black pepper; 400 g tin Italian chopped tomatoes; 4 large free range eggs; 100 g (3 oz) crumbled feta; 1 tbsp coarsely chopped flat-leaf parsley; extra virgin olive oil; extra virgin olive oil; Aleppo pepper or chilli flakes; Aleppo pepper or chilli flakes; Aleppo pepper or chilli flakes

Preparation info

Serves:
4

Difficulty
Easy

Appears in

To Life!

By Judi Rose and Jackie Rose

Published 2020

About

With its creamy poached eggs nestling in a luscious tomato and red pepper ragout, shakshouka (Arabic slang for a mush) is an Israeli breakfast favourite that also makes a wonderful brunch or lunch. It’s filling yet surprisingly low carb. Peppers are packed with vitamin C, and tomatoes contain lycopene for prostate health.

Ingredients

2 medium red onions
1 large clove garlic
2 tbsp extra

Asia
Israel
Breakfast
Brunch
Lunch
Gluten-free
Vegetarian
Jewish

Method

Peel and finely chop the onions and garlic then cook gently in a 20-23 cm (8-9”) sauté pan with the oil and a pinch of salt, covered, until very soft and golden, about 8 minutes, stirring occasionally.

Meanwhile, trim and quarter the peppers, remove the pith and seeds then cut into 1 cm (½”) squares. Add the peppers to the softened onions and cook together for 5 minutes until the pepper