SHAKSHUKA

One of the occasional menu

‘Specials’ at An Cafaidh Mara (serves 2) Zara Taher

• 3 tbsp virgin olive oil

• 4 eggs chopped

• 3-4 vine tomatoes

• 1/2 pepper , red or green chopped

• 1 small onion

• 1/2 bunch spring onions

• 2 cloves garlic finely sliced

• Handful spinach leaves (optional)

• Small handful chopped coriander

• Salt & freshly ground pepper to taste

• 1/2 tsp Harrisa powder spice (optional)

• Pinch Ras el hanut

• 1/2 tsp cumin

• Pinch hot or mild paprika

• 1 tsp pepper or tomato paste (I use Salcasi here, which is a hot turkish pepper paste)

• METHOD •

In a frying pan, heat the olive oil on a medium setting, add the onions, garlic, and pepper and gently soften for a few minutes.

Add the chopped tomatoes and leave on medium heat until soft (roughly 5 minutes).

Add the spices, salt and pepper, pepper paste, and mix together. If a little dry, add a little water, creating a thick sauce. Stir in the spinach.

Make one well at a time with the back of the spoon, crack your egg, repeating this until all 4 eggs are used. Put a lid on to allow eggs to gently poach until cooked (roughly 5 minutes) or cook for less if you like them runny.

Finish with some coriander leaves.