THREE PEPPER SHAKSHUKA
Shakshuka is one of our favourite weekend breakfast treats and this slight twist to the classic really embraces the pepper. We’ve substituted the tomato with a smokey roast romano pepper sauce, in which you’ll find some sweet green and yellow bell peppers and finally, dotted over the top are some charred pickled guindillas.
3 Large Eggs,
2 Large Romano Red Peppers
1 Small Yellow Bell Pepper, cut into strips
1 Small Green Bell Pepper, cut into strips
1 Small Onion, finely sliced
1 Garlic Clove, minced
3-4 Pickled Guindillas Hot Peppers
¼ tsp Ground Cumin
¼ tsp Ground Coriander
¼ tsp Fennel Seeds
¼ tsp Smoked Paprika
¼ tsp Cayenne Pepper
¼ tsp Dried Chilli Flakes
1 Large Bunch of Coriander, chopped
1 Large Bunch of Parsley, chopped
1 Generous Pinch of Salt and Pepper
Extra Virgin Olive Oil
Greek Yogurt and Tahini, mixed
1. Preheat the oven to 180°C.
2. Halve the red peppers length ways and remove the core and seeds. Drizzle the peppers with a little olive oil and a sprinkle of salt and pepper and place cut-side-down on a baking tray. Roast the peppers in the oven for 30-40 minutes or until the skin is just starting to blister and the flesh has softened. Often, I will prepare these the night before and leave in the fridge for use the following morning.
3. Remove the skin from the roast peppers and give them a quick blitz in a food processor or blender until a puree is achieved. Set aside.
4. Preheat the oven to 180°C.
5. Halve the guindillas length-ways and lightly char over an open flame or in a very hot pan. Set aside.
6. Place a small frying pan or skillet over a medium heat with a lug of oil and add in the onion. Fry the onion for 3 minutes until starting to colour and then add in the minced garlic and cook for a further 2 minutes, stirring frequently to prevent the onions from burning.
7. Add the ground spices to the onions and cook off for about a minute before adding the sliced bell peppers. Cook for a further 2 minutes until the bell peppers have started to soften before finally stirring in the red pepper puree, adding a splash of water to loosen if necessary. Remove from the pan, season to taste with salt and pepper and then fold the chopped herbs through the mixture.
8. Make three small wells in the mixture before one-by-one cracking the egg into a small cup and then dropping into each well. Transfer the pan to the oven and cook for a few minutes until the whites have set but the yolks remain runny. Cooking times may vary from 5-10 minutes so make sure to keep a close eye on the eggs as they are cooking.
9. Remove the pan from the oven and garnish with the charred guindillas, a sprinkling of sesame seeds and the micro herbs. Serve immediately with grilled Pita and yoghurt.