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Shakshuka with Red Peppers and Cumin
2 tablespoons olive oil
2 tablespoons Pilpelchuma or harissa
2 teaspoons tomato paste
2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)
4 cloves garlic, finely chopped
1 teaspoon ground cumin
5 large, very ripe tomatoes, chopped (5 cups / 800 g in total); canned are also fine
4 large free-range eggs, plus 4 egg yolks
1/2 cup / 120 g labneh or thick yogurt
Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic,
cumin, and 3/4 teaspoon salt.
Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer,
and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks.
Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks.
Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with
a lid if you wish to hasten the process).
Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh