If you’re a fan of good vegetarian food, or you want to surprise your vegetarian friends with a new recipe, we’ve prepared a little something for you.
This simple, yet surprisingly delicious shakshuka is coming to you straight from Tunisia. The meal originated as a breakfast dish, but we’ve found it tastes equally good at lunch, or even as an afternoon snack. Give it a whirl!
Heat the olive oil in a large saucepan with a lid. Add the onions and peppers and season with salt and pepper. Let them cook on a medium heat until the onions and the bell pepper are soft. Add the garlic and let it cook for 2 minutes. Drizzle with the cumin and caraway seeds and the cayenne pepper. Mix the tomato or paprika puree into the whole while stirring and let it simmer for a few minutes until it starts to separate. Then add the tomatoes with a little water.
Let the mixture simmer for 10 minutes without a lid until it has thickened a little. Taste after 5 minutes and add a little sugar if you think the tomatoes could use it. Keep a close eye on the texture, because you don't want to serve it too runny, but also not too dry. In the latter case you can always add a little more water. When the sauce is ready, you can add the fresh herbs.
Make 8 small holes in the sauce, evenly spread over the pan. Break open an egg in each well until every well is filled. Let the shakshuka cook for a few more minutes until the egg white is just cooked and the egg yolk is still running. Drizzle your delicious pan with the crumbled feta and serve this top dish with some yogurt and some Turkish bread. Enjoy!