National Geographic Traveller (UK) - Food

| Shakshuka

This stewed, spiced tomato and pepper dish with poached eggs has become synonymous with Israeli breakfast culture, though different versions exist across the Middle East.

This Israeli recipe can be served as part of a spread or enjoyed on its own with challah bread or pitta.

SERVES:2 TAKES:1HR

INGREDIENT­S

2 tbsp olive oil

1 medium onion, diced

1 medium red or orange

bell pepper, chopped

3 garlic cloves, crushed 3 tbsp tomato puree

565g tinned chopped tomatoes (or 4 medium tomatoes, diced)

½ tbsp sweet paprika 1 tbsp chilli flakes

½ tsp ground cumin

1 tsp sugar

4 eggs

4 tbsp tahini juice of ½ lemon, or to taste

75g feta cheese, crumbled

(optional) parsley leaves, chopped

METHOD

Put the oil in a 25cm frying pan and place over a medium heat. Add the onion and cook, stirring, for 5 mins until soft and translucen­t.

Add the bell pepper and garlic, then cover and cook, lifting the lid to stir occasional­ly, until the pepper is soft, around 5 mins.

Add the tomato puree and stir to combine. Add the tomatoes, paprika, chilli flakes, cumin, sugar, 1 tsp salt and ½ tsp freshly ground pepper. Stir and reduce the heat to low. Cover and bring the tomato mixture to a simmer, stirring occasional­ly, for 15 mins until thickened.

Use a wooden spoon to press four wells into the tomato sauce. Crack an egg into each well and season with salt. Reduce the heat to low, then cover and cook for 7 mins, or until the egg whites have set. Remove from the heat.

Mix the tahini and lemon juice in a small bowl, adding around 1 tbsp water at a time until thoroughly combined. The mixture should be silky smooth and easily coat the back of a spoon.

Drizzle with the tahini sauce and top with the feta (if using) and parsley. Serve warm. Recipe taken from Breakfast:

The Cookbook, by Emily Elyse Miller (£35, Phaidon).