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shakshouka

Shakshouka

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Ingredients
  

  • 1 Tbsp OIl Any vegetable
  • 5 medium tomatoes Diced 1/2 inch
  • 1 large capsicum sliced fresh or smoked canned ones
  • 1 can cannellini beans optional
  • 250 g minced lamb seasoned with salt and pepper can be replaced by any meat or optional
  • 4 small eggs
  • Aromatics
  • 1 tbsp minced garlic
  • 2 units birdseye chillies finely chopped as desired
  • 1 big onion Finely sliced

Spices

  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp paprika as desired

Equipment

  • Wok
  • Oven

Instructions
 

  • Heat up the wok and add vegetable oil to smoking hot
  • Preheat oven grill at 240C.
  • Add the tomatoes and capsicum. The skin will turn brown immediately.
  • Add the aromatics and fry until the onions are yellow
  • Add the spices and mix through. Simmer until the tomatoes are soft. Add a bit of stock if the stew is dry.
  • Add the meat by semi-burying them into the red sauce. I made them into meat balls.
  • Crack the eggs on top of the stew in 4 places.
  • Put the whole wok into the oven and cook for 5 to 7 minutes, depending on how done you like your eggs. Watch carefully.
  • Serve with rice, any kind of bread and/or salad.