Shakshuka

== Description ==
This recipe is from Yotam Ottolenghi's vegetarian cookbook "Plenty". It was published in guardian.co.uk
== Ingredients ==
* ½ tsp cumin seeds
* 180 ml light olive oil or vegetable oil
* 2 large onions, sliced
* 2 red and 2 yellow peppers, stems and seeds removed, cut into 2 cm strips
* 4 tsp muscovado sugar
* 2 bay leaves
* 6 thyme sprigs, picked
* 2 tbsp chopped parsley
* 2 tbsp chopped coriander, plus extra to garnish
* 6 ripe tomatoes, roughly chopped
* ½ tsp saffron threads
* pinch of cayenne pepper
* salt and black pepper
* up to 250 ml water
* 8 free-range eggs
== Directions ==
# In a very large pan, dry-roast the cumin on high heat for two minutes.
# Add the oil and onions, sauté for five minutes, add the peppers, sugar and herbs, and cook on a high heat for five to 10 minutes, to get a nice colour.
# Add the tomatoes, saffron, cayenne and some salt and pepper, and cook on a low heat for 15 minutes.
# Add water as necessary, so it ends up with a pasta sauce consistency.
# Taste and adjust the seasoning – it should be pretty potent (you can prepare the dish to this stage well in advance) 
# Remove the bay leaves and divide the mix between four deep frying pans (or one large one), each large enough to take a generous individual portion.
# Place these on a medium heat to warm up, then make two gaps in the mix in each pan and break an egg into each gap.
# Sprinkle with salt, cover, and cook on a very gentle heat for 10–12 minutes, until the eggs are just set.
# Sprinkle with chopped coriander and serve.
Category:Recipes_by_Main_Ingredient