Wednesday, 6 February 2013

Recipe - Shakshuka

I have made this dish before at the Egg Parlour but I made it again more recently. One of my previously carnivorous friends has joined the vegetarian side. Her reasons aren't because the animals are suffering (although that probably doesn't help) but because of the ill effects of the meat industry on the environment. Those are the reasons that prompt me to think I should become vegetarian. Of course, that's probably not going to happen because I enjoy meat too much and I'd really miss it. But when I think about the triviality of my reason for continuing to eat meat against all the reasons not to eat meat, I feel very guilty. This friend becoming vegetarian has highlighted some of my moral deficiencies. Well, anyway, that's why I made eggs for dinner. Israeli eggs! Well, almost. I didn't use jalapenos as smittenkitchen recommended I should. And I replaced feta for Boursin because I just felt like eating Boursin and that's OK.
Shakshuka
1 onion, chopped finely
4 cloves garlic, chopped finely
3 finger chillies, chopped finely
1 yellow pepper, diced
4 tomatoes, peeled and chopped
2 tbsp tomato puree
1 tbsp paprika
1 tsp cumin
200ml water
6 eggs
2 tbsp Boursin, crumbled
Large handful chopped coriander

Pour a little vegetable oil in a saucepan.
Heat it up over a medium heat.
Add the onion and fry on that heat until brown, around 10 minutes.
Add the garlic and chillies and fry for a further 5 minutes.
Add the pepper and fry for another 5 minutes.
Add the tomatoes, tomato puree and water and mix well.
Add the ground spices and mix again. Season well with salt and pepper.
After about fifteen minutes, the sauce will be all thick.
Crack the eggs into the sauce, well spaced out.
Cover for about 5 minutes to make the yolks set.
Uncover and, if necessary, pour some of the tomato liquid over the whites to help them set.
Sprinkle over lots of coriander and Boursin.

I served this with pitta bread because smittenkitchen told me to.

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