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2 red peppers, thinly sliced
2 yellow peppers, thinly sliced
1 red onion, thickly sliced
1 eggplant, cut into strips
800 grams of vine tomatoes, cut into quarters
1 teaspoon ground cumin
1 teaspoon paprika powder
sea salt and freshly ground black pepper
2 tablespoons olive oil
4 free-range eggs
optional: grated cheese that melts easily
handful of fresh coriander, roughly chopped
pita bread, warmed, to serve
For those who have not yet eaten this popular dish: Shakshuka is a vegetarian traybake from the Middle East. The mini-monsters are ok with a vegetarian meal, they do not mind the vegetables or a poached egg but ... not without cheese :) So, unfortunately, our otherwise authentic dish does not photograph as beautifully as without the cheese. But such a picture - for us - does not outweigh the joy of eating all together!
How to make Shakshuka
The preparation
Wash the vegetables.
Cut the vegetables into strips.
Cut the tomatoes into quarters.
Preheat the oven to 200°C
Place peppers, onions, aubergine, tomatoes into a large ovendish.
Season the vegetables with salt&pepper, cumin and paprika.
Drizzle with the olive oil then stir it in well.
Place the tomatoes on top and drizzel with a littke oil too.
Slide the dish in the middle of the preheated oven.
Roast the veg for 25 minutes.
Transfer the tomatoes to a bowl.
Squash the tomatoes until sauce.
Reduce the oven temperature to 180°C
Spoon the tomato sauce back into the veg and stir it in.
Make 4 holes using the back of a spoon.
Break the eggs into each hole, season with some salt & pepper.
If you opt to have the dish with cheese sprinkle it on.
Slide de dish back in the oven and bake the Shakshuka for another 10 minutes, until the eggs are just set or cooked to your taste.
NB With cheese it may take a little longer before the eggs are poached.
Warm the pitta breads 2 - 4 minutes in the toaster.
The Shakshuka may not look it's best, it tastes great!