Yotam ottolenghi's shakshuka

Name: yotam ottolenghi's shakshuka
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 onion; 2 Red pepper; 2 yellow bell pepper; 6 twig fresh thyme; 15 g fresh coriander; 2 twig fresh flat parsley; 6 tomato; tl cumin (djinten); 175 ml mild olive oil; 4 tl cane sugar; 2 dried laurel leaves; tl saffron; 1 mespoint cayenne pepper; 250 ml tap water; 8 medium sized egg

Yotam Ottolenghi's shakshuka, or eggs in light-spicy vegetables.

Ingredients

Directions

Cut the onions into slices and the peppers in strips of 2 cm wide.
Chop the leaves of the thyme. Cut half of the coriander (keep the rest for garnishing) and the sprigs of parsley fine.
Chop the tomatoes coarsely.
Roast the cumin seeds in a large frying pan for 2 minutes on a high heat. Add the oil and onions and cook for 5 minutes.
Put the peppers, sugar and herbs (parsley, coriander, thyme and bay leaf) in the pan and fry for 5-10 min. On high heat until the vegetables are nicely colored.
Add the tomatoes, saffron, cayenne pepper and some salt and pepper. Turn the heat down and let the vegetables simmer for 15 minutes.
Remove the laurel from the vegetables and spread the mixture over 2 large frying pans.
Put them on medium heat to heat them, make four holes in each mixture in the pan and break an egg in each cavity.
Sprinkle with salt and put a lid on the pans. Let them stand for 10-12 minutes on very low (!) Fire until the eggs are just done.
Sprinkle the dish with coriander and serve. Bon appétit! .