This Tunisian shakshuka recipe makes for an alternative brunch or a delicious lunch, and is really easy to make. It is very versatile, I added some asparagus that I needed to use which isn’t usually in the recipe. Serve with bread, rice or couscous.
- 2 tbsp olive oil
- 2 large onions halved and sliced
- 2 red peppers cut into long slices
- 1 green peppers cut into long slices
- 1 long green chilli chopped
- 4 garlic cloves chopped
- 1 tsp salt
- 1 tsp black pepper
- 1 400g can chopped tomatoes
- 1 tsp cumin seeds
- 2 star anise
- 1/2 tsp cayenne pepper
- 1 tbsp tomato puree
- handfull coriander chopped
- handful parsley chopped
- 4 free range eggs
- 75 g feta cheese
- handfull spinach
- 1 tsp honey
- Heat the olive oil in a large saute pan and add the onions, peppers and chilli, season with salt and pepper and cook on a medium heat for 8 minutes.
- Add the chopped garlic and spinach and stir for 3 minutes.
- Add the tomato puree, star anise, cumin seeds and cayenne pepper and stir for 2 minutes.
- Add the tomatoes and a splash or water.
- Simmer for 10 minutes. Add the honey and stir. If it is too dry, add some water.
- Add the chopped coriander and parsley and stir until mixed into the sauce.
- Make a well in the mixture and break an egg into the well. Repeat this with the other eggs so the 4 eggs poach in the sauce, equally spaced in the pan.
- Cook until the egg whites are set, then crumble over the feta and serve.