SHAKSHUKA

You need:

✔️ 2 tbsp olive oil
✔️ 2 tbsp harissa - buy it or make your own for a more full spice experience. See recipe below!
✔️ 2 tsp tomato purée
✔️ 2 large red peppers, approx. 300 g, cut into 0,5 cm dice
✔️ 4 garlic gloves, finely chopped
✔️ 1 tsp ground cumin
✔️ 5 large, very ripe tomatoes, chopped. Tinned tomatoes will work too. 800 g in total.
✔️ 4 eggs
✔️ 120 g Greek style yoghurt

Do like this:

1️⃣ Heat the olive oil in a large frying pan over a medium heat and add the harissa, tomato purée, peppers, garlig, cumin and 3/4 of a teaspoon of salt.

2️⃣ Stir and cook on a moderate heat for about 8 minutes to allow the peppers to soften.

3️⃣ Add the tomatoes, bring to a gentle simmer and cook for a further 10 minutes until you have quite a thick sauce.

4️⃣Taste for seasoning.

5️⃣ Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip.

6️⃣ Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks.

7️⃣ Simmer gently for 8-10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you want to hasten the process).

8️⃣ Remove from the heat, leave for at couple of minutes to settle, the spoon into individual plates and serve with the yoghurt.

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= HARISSA =

This recipe is for one small jar, approx. 200 ml. Store in a sterilised jar in the fridge for 2 weeks or even longer.

You need:
✔️ 1 red pepper
✔️ 1/2 tsp coriander seeds
✔️ 1/2 caraway seeds
✔️ 1,5 tbsp olive oil
✔️ 1 small red onion, roughly chopped, 90 g in total
✔️ 3 garlic gloves, chopped
✔️ 3 hot chillies, deseeded and roughly chopped
✔️ 1/2 tbsp tomato purée
✔️ 2 tbsp lemon juice
✔️ 1/2 tsp salt

Do like this:
1️⃣ Place the pepper under a very hot grill until blackened on the outside and completely soft, about 25 minutes, turning occasionally.

2️⃣ Transfer to a bowl, cover it with cling film and allow to cool.

3️⃣ Peel the pepper and discard its skin and seeds.

4️⃣ Place a dry frying pan on a low heat and lightly toast the coriander, cumin and caraway seeds for 2 minutes.

5️⃣ Remove them to a pestle and use your CrushGrind spice mill to grind to a powder.

6️⃣ Heat the olive oil in a frying pan and fry the onion, garlic and chili on a medium heat.

7️⃣ Cook to a dark smoky colour, 10-12 minutes, until almost caramelised.

8️⃣ Now use a liquidiser or food processor to blitz together all of the paste ingredients until smooth, adding a little more oil if needed.