RCI-BF.001.0082.002

Shakshuka

Name: Shakshuka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ tsp cumin seeds; 180 ml light olive oil or vegetable oil; 2 large onions (sliced); 2 unit red and 2 yellow peppers (stems and seeds removed, cut into 2 cm strips); 4 tsp muscovado sugar; 2 unit bay leaves; 6 unit thyme sprigs (picked); 2 tbsp chopped parsley; 2 tbsp chopped coriander (plus extra to garnish); 6 unit ripe tomatoes (roughly chopped); ½ tsp saffron threads; 1 pinch of cayenne pepper; 1 unit salt and black pepper; 1 unit up to 250 ml water; 8 unit free-range eggs

This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in [http://www

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyadvanced

Ingredients

cumin seeds
½ tsp
light olive oil or vegetable oil
180 ml
onions
sliced
2 large
red and 2 yellow peppers
stems and seeds removed, cut into 2 cm strips
2 unit
muscovado sugar
4 tsp
bay leaves
2 unit
thyme sprigs
picked
6 unit
chopped parsley
2 tbsp
chopped coriander
plus extra to garnish
2 tbsp
ripe tomatoes
roughly chopped
6 unit
saffron threads
½ tsp
of cayenne pepper
1 pinch
salt and black pepper
1 unit
up to 250 ml water
1 unit
free-range eggs
8 unit

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Shakshuka

Ingredients

Method

What Makes This Variant Distinct