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 red 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.
Halve the red peppers and remove the core and any seeds. Place the pepper halves cut-side-down on a large baking tray and place in the oven. Roast the peppers for 30 minutes or until softened and the skin is starting to blacken and char.
Transfer the roast peppers to a bowl and cover with cling-film until cool enough to handle. This will also steam the peppers a little. Once cool enough to handle, remove the skin from the peppers. This will be easiest if the peppers are not completely cooled.
Place the cooked peppers into a food processor or blender along with 75ml of water and a pinch of salt. Blitz until you achieve a smooth puree. Refrigerate until needed.
Place a griddle pan over a medium-high heat and allow to heat up. Lightly prick the Guindillas and expell any juice from inside. Lay onto the hot pan and char, on each side until lightly blackened in places. Set aside until needed.
Preheat the oven to 180°C (Fan).
Place a frying pan or skillet over a medium heat with a lug of oil. Add the cumin and caraway seeds into the hot oil and leave to infuse for a minute or until just starting to spit. Add in the onion and cook for 2-3 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.
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 just started to soften before adding in the red pepper sauce, adding a splash of water to loosen if necessary. Cover the pan and cook for 8-10 minutes, stirring occasionally, until the peppers are softened. Remove the pan from the heat.
Using the back of a spoon make 4 small wells in the mixture before gently adding the eggs into each of the wells.
TIP – Try cracking the eggs into a small bowl or cup and transfer from there into the wells.
Place a lid onto the pan and then place into the oven and cook for 6-10 minutes until the whites have set but the yolks remain runny. Cooking times may vary from so make sure to keep a close eye on the eggs as they are cooking.
Once the eggs are cooked, remove the pan from the oven and garnish with the charred guindillas, a sprinkling of sesame seeds and chopped herbs. Serve immediately with toasted bread