Tunisia Shakshouka recipe

Ingredients

3 tbs olive oil
1 large onion, peeled and
chopped
2 cloves of garlic, peeled and
minced
3 red capsicums, diced
1 red chilli, chopped
2 tsp caraway seeds
750g (1½lb) fresh tomatoes,
peeled, seeded and
chopped (tinned tomatoes
can be substituted)
2–3 tsp paprika
1 tsp ground cumin
1 tsp sea salt
1–2 tbs harissa (optional)
4 large eggs
Fresh crusty bread to serve

Instructions

1 Heat the oil to a medium-sized frying pan
over medium-high heat. Saute the onion and
garlic for about 5 minutes, until soft.

2 Add the capsicum, chilli and caraway
seeds. Saute until the capsicum is tender
(about 5 minutes).

3 Add the tomatoes, paprika, cumin, salt and
harissa (if using). Bring to a boil then reduce
the heat to medium-low and cook, stirring
occasionally, for about 15 minutes.

4 Make shallow wells in the sauce for the eggs
(you can use the back of a spoon). Carefully
break in the eggs.

5 Cover the pan and cook the eggs over a low
heat. For soft yolks, allow around 5 minutes.
If you wish, you can swirl the sauce into the
egg whites as they cook, being careful not to
damage the yolks.

6 Serve with fresh crusty bread.