Not that my daughter needs another excuse to get busy in the kitchen, but this morning she cooked up a fantastic dish of shakshuka for Father's Day brunch.
Packed full of veggies, spices and eggs, this dish was a great start to the day for my husband (and indeed, the rest of the family!). We wouldn't normally have this much time to cook on a weekday morning, so it was really special to spend the time together without rushing.
This dish serves 4 people.
2 tbsp olive oil
1 onion, peeled and finely sliced
1 red pepper, diced
1 orange pepper, diced
6 garlic cloves, crushed
2 tsp paprika
1 tsp ground cumin
½ tsp ground black pepper
½ tsp salt
1 tsp mustard powder
2 x 400g tins chopped tomatoes
Small bunch fresh coriander, roughly chopped, optional
feta cheese cubes, optional
Heat oil in a large lidded frying pan over a medium heat. Add onion and cook until golden. Add peppers. Cook until soft. Stir in garlic and spices, and cook for a further 5 minutes. Add tomatoes, and bring to a boil. Turn down the heat, cover and simmer for 30 minutes. Taste and season.
Make 6 spaces in the sauce and add an egg into each space. Cover and cook until the eggs are set, around 10-15 minutes. When cooked, add feta cheese and coriander, if desired.