Ever heard of Shakshuka?  It is an amazingly delicious North African/Middle Eastern dish eaten for brunch.  It certainly remains one of my absolute all time favourites.  Most of the time, there is a little story attached to my food & recipes and this dish in particular, whisks me away to a period of time I had spent in Jerusalem.  The beautiful aroma of roasted spices – Cumin in particular.  To me, Cumin sums up the earthy aroma of the old city of Jerusalem.  Pure LOVE!

Shakshuka is an inexpensive dish where flavouring is of the essence.  Cumin, parsley, coriander, bay leaves, saffron (optional) & cayenne pepper teaming up to titivate your tastebuds.1/2 teaspoon cumin seeds
50 ml olive oil
2 large onions, peeled and sliced
2 red peppers, cored & sliced into thin strips
2 yellow peppers, cored and sliced into thin strips
2 fresh dates, finely chopped
2 bay leaves
handful of lemon thyme, chopped
handful of parsley, chopped
handful of fresh coriander, chopped
6 ripe medium sized salad tomatoes, roughly chopped
small pinch of saffron strands (optional)
pinch of Cayenne pepperS
alt & Pepper
50 – 100 ml warm water
100g Goats milk chevin cheese or Feta
Fresh Coriander for serving

Dry roast cumin seeds for a few minutes. You’ll be blessed with the most amazing aroma.
Add oil and saute onions for 2 minutes.
Add the peppers, dates, bay leaves, thyme, parsley & coriander and continue to cook on a high heat.
Veggies will start to caramelise which is just perfect – enriching the flavours.
Reduce heat and add tomatoes. Cook for at least 15 minutes until tomatoes are cooked and has consistency of pasta sauce – You may have to add a little warm water from time to time if sauce is too thick.
Adjust your seasoning. It is unlikely that you have 4 saucepans to mess up, so I will suggest that you divide the sauce equally into 2 large pans.
Make 4 little gaps in sauce before cracking an egg in each one. Cover pan and cook over low heat for 8-10 minutes – eggs must just set.
Season with salt & pepper.
Sprinkle with fresh coriander & goats cheese.
A sprinkle of more cayenne pepper will finish your dish just beautifully!
Original Recipe by Yotam Ottolenghi