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Shakshuka
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| ½ tsp | cumin seeds |
| 190ml | light olive oil |
| vegetable oil, alternative | |
| 2 large | onions, peeled and sliced |
| 2 | red peppers, cored and cut into bite-size pieces |
| 2 | yellow peppers, cored and cut into bite-size pieces |
| 4 tsp | muscovado sugar |
| 2 | bay leaves |
| 6 sprigs | thyme, picked and chopped |
| 2 tbsp | flat-leaf parsley, chopped |
| 1 bunch | cilantro, chopped |
| 6 | ripe tomatoes, roughly chopped |
| ½ tsp | saffron strands |
| Pinch | cayenne pepper |
| Salt | |
| pepper | |
| up to 250 ml | water |
| 8 | free-range eggs |
In a large saucepan, dry-roast the cumin on high heat for two minutes. Add the oil and sauté the onions for two minutes. Add the peppers, sugar, bayleaves, thyme, parsley and two tablespoons of coriander, and cook on high heat to get a nice colour. Add the tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. It should be potent and flavoursome. You can prepare this mix in advance.
Place four saucepans on medium heat and divide the mixture between them. Break two eggs into each pan, pouring into gaps in the mixture. Sprinkle with salt, cover and cook very gently for 10-12 minutes, until the egg just sets. Sprinkle with coriander and serve with chunky white bread
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