Shakshuka

Ainekset

◦100g Garlic

◦350g Shallots

◦1,400g Roasted Red Pepper (1 can)

◦5,000g San Marzano Tomato (2 can)

◦300g Olive Oil

◦15g Cumin Seed

◦15g Fennel Seed

◦30g Smoked Paprika

◦30g Aleppo Chili

◦25g Salt

◦15g Black Pepper

Ohjeet

1. Slice Shallots & Chop Garlic. Blend peppers in Robot Coupe

2. Heat Oil in rondeau and add seeds. Toast for 5 minutes or until fragrant.

3. Add in shallots and garlic, sweat for 5-10 minutes.

4. Add paprika, chili and blitzed red pepper. Cook another 10 minutes.

5. Add in tomatoes, bring to a boil, then simmer until reduced by half. 1-2 hours.