Shakshuka

• porsi: SERVES 4-6

Bahan-bahan

4tbsp olive oil

2 large onions, sliced

2 garlic cloves, crushed

2 red and 2 yellow peppers, sliced into strips

2tbsp Baharat spice mix (from Bart Spices)

1tbsp light muscovado sugar

6 ripe tomatoes, roughly chopped

7 eggs

a large handful of coriander,

leaves chopped

yogurt flatbreads, to serve (see recipe below)

Petunjuk

1 Heat the oil in a large frying pan, add the onions and soften gently without colouring for a couple of minutes. Add the garlic and peppers and soften for 25 minutes, then add the Baharat mix, turn up the heat slightly and cook out the spices for a few more minutes.

2 Add the sugar and tomatoes, and enough water to loosen it without turning it into soup — about 150ml. Season, turn the heat down and simmer gently for 15 minutes, until thickened. Taste and check the seasoning — it should be full flavoured.

3 Make 7 wells in the mix and crack an egg into each. Sprinkle some salt on top of each egg, then turn the heat down as low as it will go, cover the pan and allow the eggs to cook for 12-15 minutes until the whites are just set and the yolks are still runny. Scatter with coriander, and serve with yogurt flatbreads.

Yogurt flatbreads

Mix 250g natural yogurt with 250g plain flour and htsp salt. Knead for a minute; chill for 30 minutes. Divide into 8 balls, and roll out with a floured rolling pin to 6mm thickness. Heat a frying pan with 2tbsp oil and fry the flatbreads for 2 minutes on both sides, adding more oil as you need to. Serve drizzled with olive oil mixed with crushed garlic, and scattered with sea salt.

Bahrat Spice Blend

4 parts paprika

4 parts ground black pepper

1 part ground coriander

1 part ground cloves

1 part ground cardammom

1 part ground cummin

1 part ground cinammon

1 part ground ginger

0.5 part ground allspice

1 part ground dried chilli (optional)

Catatan

This North African dish is equally delicious as supper or brunch.

READY IN 1 HOUR 20 MINUTES