Shakshuka, a spicy dish of tomatoes and peppers cooked with eggs, has long been one of my favourite veggie dishes. I usually follow one of two Ottolenghi recipes, one from his book Plenty, also featured on the Guardian website, and the other from his book Jerusalem.
This recipe is adapted from the second recipe and modified to suit my fussy (although increasingly less so) children. This recipe serves two adults and two children. Before adding the eggs I took out a portion for the kids and blended it so that they couldn’t pick out all the peppers or cry about the onions!
2 tbsp olive oil
1 onion, finely chopped
2 cloves of garlic, finely chopped
4 red or yellow peppers, diced
1 tsp oregano
1 tsp ground cumin
1 tsp sweet paprika
1 tsp cayenne pepper (optional, I left it out this time as we were sharing with the kids)
2 x 400g tins of chopped tomatoes
2 tbsp tomato purée
Pitta breads to serve
Heat the olive oil in a large, non-stick frying pan. Add the onion and cook over a low-medium heat until soft. Stir in the garlic, oregano, cumin, paprika and cayenne pepper (if using). Cook for a further minute. Add the peppers and cook for 8-10 minutes until soft.
Add the tomatoes and tomato purée. Continue cooking for around 10 minutes until the sauce has thickened a little.
At this point I took out a couple of large spoonfuls and blended them for the kids. I then followed the same process as below to cook the eggs with this blended sauce in a small frying pan.
Make a little dip in the sauce for each egg. Break the egg carefully and pour each one into its own dip. Cover and cook gently for around 10 minutes until the white of the egg is set but the yolks are still runny. Serve with pitta bread. My kids like to have it cut into strips so they can dip it into the sauce and yolks.