Fiery Shakshuka with Red Bell Pepper and Egg

60—90 Min

A favorite in Israel, this dish found is often available in the street cafés of Tel Aviv and Jerusalem. Shakshuka is generally eaten in the morning or at lunch, for brunch or as a casual meal on the beach. This tomato stew is served with soft eggs and has a nice kick to it thanks to our Veggy Hot + Spicy mix.

Ingredients 4 Portions

Preparation

  1. 1

    Finely chop the scallions, ginger, parsley and chili. Remove the core from the bell pepper and slice into rings. Cut the tomatoes into quarters.

  2. 2

    Heat the olive oil in a large casserole dish. Fry the spring onions. Then add the chili, parsley, garlic, ginger and bell peppers and fry until the bell pepper has taken on some color. Add the sugar. Finally, add the tomatoes and Veggy Hot + Spicy mix and fry. Pour in the peeled tomatoes and bring to the boil.

  3. 3

    Add the bay leaves, cloves and the remaining sugar. Reduce the heat cover and allow to simmer lightly over a low heat for at least 60 minutes.

  4. 4

    After 45 minutes, remove the lid and allow the shakshuka to carry on cooking. Season the sauce and remove the cloves and bay leaves. Use a spoon to make 4 wells in the sauce and place an egg in each.

  5. 5

    Cook with the lid on over a medium heat until the eggs are soft-boiled. Sprinkle the finely chopped parsley over the top and serve in the pan. Serve with pittas or another type of white bread and enjoy.