To make the sauce – preheat an oven to 180⁰C . Wrap the capsicum in foil and roast for 40 minutes, or until soft and coloured. Remove from the oven, place in a bowl, cover with cling wrap and set aside for 10 minutes, then peel and slice thinly. In a non-stick pan over a high heat, toast the cumin seeds and grind in a pestle and mortar. In a large pot, heat some olive oil over a medium heat and saute the onions until coloured. Add the cumin, cayenne pepper and paprika, sauté for 1 minute, then add the remaining ingredients, including the capsicum, and reduce the heat. Simmer the sauce for 40 minutes, maintaining the consistency with some extra water if necessary. Season to taste.
To serve – make individual portions or a large pan of shakshuka to share. Heat a pan over a medium heat and fill with sauce. Use a spoon to create wells in the sauce and crack the eggs into these. Simmer gently on the stove, allowing the eggs to poach in the sauce. Finish with the goat’s cheese, Za’atar spice, fresh herbs and a drizzle of olive oil. Serve with freshly grilled flatbread.
sauce
4 red capsicums
4 yellow capsicums
1 tsp cumin seeds
3 brown onions, diced
1 tsp cayenne pepper
1 tsp sweet paprika
2 tsp thyme leaves, chopped
6 tomatoes, diced
1 tbsp pomegranate molasses
3 large cloves garlic, minced
100ml water
3 tbsp flat leaf parsley leaves, chopped
½ bunch chopped coriander, roots & stems included
to serve
free range eggs, 2 per person
Meredith goat’s cheese
mint leaves
parsley leaves
grilled flatbread
Za’atar spice
olive oil
salt & pepper