2red romano peppers, cored and cut into long strips
3garlic cloves, finely chopped
½fresh chilli, finely chopped (optional)
1Tbsptomato paste, optional – only needed if your tomatoes aren't amazing
800gtomato, fresh or tinned, chopped
6eggs
flat-leaf parsley, to garnish
pul biber (Aleppo pepper), or other chilli flakes
salt and pepper
How I make it
Heat a large, thick bottomed pan with high sides over medium heat. Fry the onion and peppers in the olive oil until the vegetables are softened but not coloured, 10-15 minutes, stirring regularly to ensure they don't colour.
Add the garlic, chilli (if using) and tomato paste (if using). Stir constantly until it smells fragrantly of garlic but the garlic, about a minute. Stir constantly and make sure the garlic doesn't colour.
Add tomatoes and season with salt and pepper. Stir well, bring to a boil, reduce the heat to low and leave to simmer, covered, until the sauce is thick and delicious, at least 15 minutes, preferably half an hour or more. You can make ahead until this point and store for up to two days in the fridge before reheating and continuing, adding a splash of water if the sauce has become too thick.
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 a runny yolk, with the whites just cooked – that takes 4-5 minues. Serve immediately topped with a sprinkling of freshly chopped flat-leaf parsley and Aleppo pepper.
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