Shakshouka

1. 1

   In a large skillet over medium heat, fry the peppers in the oil, stirring and turning them over, until they soften.

2. 2

   Add the garlic, and when it just begins to color, add the tomatoes, salt, and pepper.

3. 3

   Cook until the tomatoes soften.

4. 4

   Drop the eggs in whole, season again lightly with salt, and cook until the eggs set.

5. 5

   Alternatively, you may stir the eggs gently and cook until creamy.

6. 6

   Serve hot with bread.

7. 7

   In Tunisia they add 1/2 teaspoon harissa (see page 464), or 1/4 teaspoon ground chili pepper and 1 teaspoon caraway seeds, or 1 preserved lemon peel (see page 459), cut into pieces, and 2 tablespoons capers.

8. 8

   Add 3 medium-sized cooked potatoes, cut into pieces.

9. 9

   Fry 2 sliced zucchini or 1 small eggplant, cut into cubes, at the same time as the peppers.

10. 10

    Fry 1 sliced onion in the oil till golden, instead of the garlic.

* Per serving · 4 servings · Values may vary.

No additional tips available.