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ingredients
Olive oil
2 tbsp
Garlic
2
Shallots
1
Red chilli peppers
1
Red pepper
1
Smoked paprika
2 tsp
Oregano
1/2 tsp
Thyme
1/2 tsp
Caster sugar
1 pinch
Tomatoes
675 gr
Eggs
4
Cherry tomatoes
150 gr
Parsley
1 handful
Pita bread
4
Butter
2 tbsp
Nigella seeds
3 tsp
Fennel seeds
3 tsp
Salt
Black pepper
Preparation
- Heat the olive oil in a large sauté pan set over a medium heat until hot.
- Add the garlic, shallot, chili, red pepper, and a generous pinch of salt, fry until softened and starting to colour, 4-5 minutes.
- Stir in the paprika, dried herbs, and sugar, and cook for 1 minute before covering with the chopped tomatoes.
- Stir well and bring to a simmer. Cover with a lid and cook over a low heat until thickened, 6-8 minutes.
- Once thickened, season to taste with salt and pepper. Crack the eggs on top, cover again with the lid, and cook for a further 4-6 minutes until the eggs are set.
- Remove the lid and scatter the cherry tomatoes and parsley on top. Set off the heat to cool.
- Warm the pitta bread in a toaster or under a hot grill. Spread with butter and sprinkle with the seeds, serving on the side of the shakshuka.
