Red Pepper Shakshuka
This thick, rich tomato-based dish is super versatile. It is great to have for brunch with eggs, or you can make it vegan and have it with hummus and/or avocado. You can also double up the quantities of this so that you have extra to have as a sauce over pasta or serve with fish or chicken if you prefer. It's really versatile and I love it extra spicy but you can totally omit the chilli if you are not a spicy fan like me!
- 1 large red onion
- 2 gloves garlic
- olive oil
- 1 large red pepper, deseeded & sliced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp cayenne pepper
- 2 tbsp tomato puree
- pinch large sea salt
- pinch large black pepper
- Tobasco sauce (optional)
- 2 stalks celery chopped (optional) I had celery to use up and it worked well in this dish.
- 2 tbsp chopped fresh herbs (coriander or parsley works well)
- Place a large pan over a medium heat and add a drizzle of olive oil and warm. Add the onion, garlic and a large pinch of salt. Add the chopped celery if using. Cook for 5-10 minutes until soft.
- Add the spices and stir. Add the sliced red peppers. Mix well and cook for 5-10 minutes until the peppers soften.
- Once the peppers are a little soft, add the tomato puree, dash of Tobasco sauce is using, and tinned tomatoes. Mix everything really well before leaving to cook for 20-25 minutes until it is simmered down and looks rich and thick.
- Once ready. Set aside and serve with your choice of protein. I love it with a poached egg, avocado and hummus. You can even have it with a good dollop of plain yoghurt.