Tunisian peppers and eggs recipe

This Tunisian peppers and eggs recipe is a brilliant idea for brunch.

In fact, it’s been cropping up on all sorts of brunch menus in the last year or two. But this Tunisian dish, known as Shakshuka, is equally worthy of a place in your kitchen on a weekday evening. The eggs are gently poached in a rich and smoky tomato sauce with plenty of herbs and spices. It’s a perfect sharing dish – serve it in the pan it’s cooked in so everyone can dive in.

Ingredients (serves 4)

Rapeseed/canola oil, for cooking

1 red onion, sliced

2 red peppers, deseeded and sliced

1 yellow pepper, deseeded and sliced

2 garlic cloves, crushed

1tsp ground cumin

1tsp chilli powder

1tsp paprika

1tsp ground turmeric

1tsp tomato purée/paste

800g canned chopped tomatoes

Pinch of brown sugar, to taste (optional)

4 large eggs

Sea salt and freshly ground black pepper

Plain yoghurt, to drizzle

Handful of coriander leaves, chopped

Method

In a wide saucepan, heat two tablespoons of oil over a medium heat. Add the onion and cook for about five minutes until just beginning to soften. Add the peppers and garlic and cook for a further five minutes, stirring frequently, until the vegetables are soft and slightly golden. If the pan looks dry, add another splash of oil.

Add the cumin, chilli powder, paprika, turmeric and tomato purée/paste to the pan and cook for one minute, stirring well. Pour in the tomatoes and bring to a gentle simmer. Add a little salt and pepper and leave the mixture to simmer gently for 10–15 minutes. Taste the sauce and if it’s too sharp add a pinch or two of brown sugar.

Take the pan off the heat and make four small wells in the top of the tomato mixture. Gently crack an egg into each well and use a spoon to break up the whites of the egg slightly into the sauce, leaving the yolks whole.

Return the pan to the heat, bring back to a gentle simmer and cover with a lid. Cook for four to five minutes until the yolks have just set. Spoon over a drizzle of yoghurt and scatter over the coriander before serving.

From Healthy Speedy Suppers by Katriona MacGregor © Nourish Books 2016.