Shakshuka

Ingredients

• 25 gOil, olive, salad or cooking
• 150 gOnions, raw
• 250 gPeppers, sweet, red, raw
• 12 gGarlic, raw
• 650 gTomatoes, red, ripe, raw, year round average
• 3 gSpices, cumin seed
• 3 gSpices, paprika
• 7 gSalt, table
• 240 gEgg, whole, raw, fresh

Method

1. Dice the onion, cut the pepper into 1 cm pieces and slice the garlic thinly.
2. Heat the oil in a wide pan to 170 °C. Fry onion and pepper for 6 minutes until soft but not browned; add garlic, cumin and paprika for the final 30 seconds.
3. Stir in tomatoes and salt. Simmer uncovered for 16 minutes at 92 °C until a spoon drawn through the sauce briefly leaves a track.
4. Make four wells in the sauce and crack an egg into each. Cover and cook for 5 minutes at 88 °C until the whites are opaque and the yolks remain runny.