Shakshuka: Den perfekte brønsj. Min versjon av denne moderne klassikeren av egg posjert i den fyldigste tomatsaus ligger nå på
* 3 tbs olive oil
* 1 onion, peeled, halved and sliced
* 2 romano peppers or 1 red bell pepper, decored, deseeded and sliced in long strips
* 3 garlic cloves, finely chopped
* 1/2 chili, finely chopped (optional)
* 2x400 g good quality tinned chopped tomates or 800 g fresh tomates in season, pealed and roughly chopped
* 6 fresh eggs
* fresh parsley and pul biber or chili flakes, to garnish
* salt and pepper
1. Heat the olive oil in a large heavy based pan with high sides on medium heat. Add onion and peppers and simmer while stirring regularly until the vegetables are softened but not coloured, 10-15 minutes.
2. Add garlic and chili (if using) and stir constantly for one minute.
3. Add tomatoes, season with salt and pepper, stir well and put on a lid. If using fresh tomates, you may add 1-2 tsp tomato puree to get a deeper tomato flavour. Reduce heat to low and simmer for at least 15 minuter, preferably half an hour or longer. Check for seasoning again.
4. Make six dents in the shakshukah and break the eggs in. Put the lid back on and continue to simmer on low/medium heat until the eggs are as you like them; I prefer the yolk to be very runny and the white just cooked. Garnish with fresh parsley and pul biber or chili flakes and serve immediately.
* Steps 1-4 can be prepared the night before. Reheat slowly and crack in the eggs just before serving.