Shakshuka

I am putting this recipe on the site so that I have access to it in the kitchen. It is adapted from Yotam Ottolenghi. The kids couldn't believe that this was the first time that I had made this dish, after so many years in Israel. This isn't your classical version, and doesn't include whole chillies, but we found it to be delicious.

You can make the mix (up to the point where you add the eggs) in advance. The eggs need to be added just before serving.

Ingredients >  ½ tsp cumin seeds or garam masala (fresh not powder) >  2 large onions, sliced >  2 red (or 1 red and 1 yellow) peppers >  4 tsp brown sugar >  2 bay leaves >  1 tsp dried thyme (or 6 fresh thyme sprigs with the leaves chopped) >  2 Tbsp chopped parsley >  2 Tbsp chopped coriander >  6 very ripe tomatoes, roughly chopped >  ½ tsp saffron threads >  Pinch of cayenne pepper >  Up to 250 ml water >  6-8 eggs >  Salt and black pepper

Steps 1.   Dry-roast the cumin seeds in a very large frying pan. Use a high heat and it takes about 2 minutes. 2.   Add the oil and then the onions and sauté the onions until soft – about 5 minutes. 3.   Add the tomatoes, peppers, saffron, cayenne, herbs, sugar, and some salt and pepper. 4.   Reduce the heat to low and cook for 15 minutes 5.   During the cooking, keep adding water so that the mix has a passata consistency, i.e. thick but can see liquid. 6.   Taste and adjust the seasoning. It should be potent and flavoursome. 7.   Remove the bay leaves, and if the mix has cooled, heat it up. 8.   Make 6-8 gaps in the mixture and into each break an egg into the gap. 9.   Sprinkle with salt and cover the pan with a lid. 10. Cook on a very gentle heat for 10-12 minutes, or until the eggs are just set. 11. Sprinkle with coriander and serve.