Shakshuka - Eggs in fiery veggie stew

Sometimes vegetarian food is more than welcome, and yesterday was one of those days. My husband isn't a fan of vege food, except when it is seasoned very well. And this dish is! So comforting and full of strong middle eastern flavours. I really love this dish. And if you try it, you'll love it too.

This dish has many different names; Shakshuka, Chakchouka, Shakshouka, etc. But what ever the name is, it's always great dish.

Shakshuka

For 6 persons

1 aubergine

1 red pepper

1 yellow pepper

2 large onions

4 cloves of garlic

4 small potatoes

2 red chilies finely chopped

4 tomatoes

3 tbsp canola oil

2 tsp paprika

2 tsp cumin

2 tsp ras el hanout

70 g tomato puree (1 can)

250 g chickpeas (cooked)

100 ml chopped parsley

100 ml chopped cilantro

400 ml water

salt, black pepper to taste

Pre-heat oven to 150°C

Dice aubergine, peppers and potatoes. Peel the onions and cut roughly. Peel the garlic cloves. Cut the tomatoes into wedges.

Heat the oil in a pot over a medium heat, add aubergine, peppers, onions and potatoes. Add paprika, cumin and ras el hanout as well. Cook approx. 5 minutes.

Add tomato puree, tomatoes and garlic cloves, continue cooking few minutes.

Add chickpeas, water and season with salt and black pepper.

Place the pot into an oven and cook 2-2,5 hours.

Transfer wanted amount (for 2 persons: 1/3) of the sauce into a smaller frying pan.

Make small indentations (1 egg per person) in the sauce, and gently crack an egg into each one. Cover the pan, and cook until the eggs are as runny, or firm, as you like them (I cook mine for 10 minutes, covered, which makes a runny egg).

Garnish with chopped parsley and cilantro, and serve right away. 

Idea for this recipe is originally from Tero Lilja, Restaurant Lämpö