It’s back to school season and we have all set our goals for this new year, haven’t we? Ours is definitely to be healthier because man, this summer has been junk food all around and we are not in a good shape (obviously so for me, cause I just had a baby, little bit of a mummy tummy right there).
But our goal will be set aside during October because we’re going to the Reunion Island to see my inlaws (and soak some sun in while you freeze, don’t hate).
While you will be in pain with the cold, we will enjoy the sun for you, I promise. That is why I offer (generously) this recipe, it is a good fall comfort food kinda recipe. You’ll think about me, laying on a sand beach while you’ll eat that and watch the rain pour from the window. Yeah, I know. I’m bragging but I didn’t go to the beach this summer and I MOST need it right now.
Let’s be honest for a second, we ate that Shakshuka straight out of the pan with good bread because that’s how you do it. Less dishes, think about the environment you guys.
Conclusion : delicious recipe ready to go in 20 minutes so why not give it a go and tell me what you think ? Eat with your fingers if you want, we’ll keep it secret.
Shakshuka (serves 2) :
- 4 eggs
- 400g canned tomatoes
- 2 bellpeppers
- 1 big onion
- 2 garlic cloves
- 1 tsp cumin
- 1 tsp curcuma/turmeric
- 1 tsp paprika
- 1 tsp sugar
- Olive oil
- Salt & pepper
Preheat your oven at 210°C (410°F) on grill position and roast your bell peppers, rotating them until the skin is black. Put it in a bowl, cover it and let cool a bit. When it’s cool enough for you to touch it, peel them, seed them and cut them into strips or cubes. (This step is pretty much optional you could just use raw bell pepper BUT I think it changes a lot the taste when you do that and I like it but feel free to skip it if you’re lazy, I’ll not judge you).
Heat olive oil on medium/high in a skillet and throw your minced garlic, onion and cut bell peppers. Fry for 5 minutes then add your spices and sugar and cook 2 more minutes. Lower the heat and add your can of tomatoes. Let it cook for a good 15-20 minutes or until the sauce thickens.
Right before serving, make hole in the pan and break the eggs into them. Wait until the whites are cooked and serve immediately. Dig your bread in the pan and enjoy the good food.