1 red pepper
2 tbsp olive oil (0.75-1% acidity)
1 large white onion
1 fresh red chili
3 garlic cloves
Handful fresh coriander
1 tsp dried oregano
1 tsp ground cumin
1 tsp smoked sweet paprika
1½ tsp concentrated tomato purée
1 tsp caster sugar
1 tbsp red wine vinegar
1 400g tin chopped tomatoes
2 basil leaves
For the ‘egg yolks’:
½ yellow pepper
1 heaped tsp tahini
For the ‘egg whites’:
4 tbsp dairy-free yogurt
1 spring onion
4 pitta or 6 loaves of bread
How to prepare:
Roast the peppers on the largest gas ring or preheat your grill to high. Put the red and yellow peppers directly on the flame or under the grill for 10-15 minutes, turning them side to side every 5 minutes, until they are a little black on all sides. Set aside in a bowl to cool with a plate over the top.
Place the frying pan over medium heat and pour in the olive oil. Peel chop the onion thinly and add it to the pan. Half the chili, dice one half, and finely slice the other. Peel and gratinate the garlic cloves. Add the diced chili and garlic to the pan and stir, cook for 5 minutes. Finely chop the coriander stems and add them to the pan, reserving the leaves. Add the oregano and the spices. Stir and cook for another 5 minutes.
Add the tomato purée and sugar and stir for another 10 minutes, until the mixture darkens and starts turning thick. Add the vinegar to the pan let it bubble away and reduce. Add the tinned tomatoes, basil leaves, and some water and leave to simmer for 8-10 minutes, until thickened and combined. Lower the heat and keep warm until needed.
Peel the peppers. Rub the burned skin from the cooled pepper with your fingers. Take out the seeds and chop the peppers. Add the red pepper to the shakshuka. Put the yellow pepper in the blender.
Make the ‘egg yolk’ and tahini to the blender with the yellow pepper. Squeeze in the juice of the lemon and season with salt. Blend to a paste.
Make the ‘egg white’. Put the yogurt in a bowl. Squeeze in the juice of the lemon and season with salt. Mix to combine.
Taste the shakshuka and adjust the seasoning if necessary. Press the back of a spoon into the mixture to make 4 wells. Spoon a tablespoon of the ‘egg white’ into each well. Add a spoonful of the ‘egg yolk’ into the center of each white.
Serve. Grill or toast the pittas. Scatter the reserved coriander leaves over the shakshuka. Finely slice the spring onion and scatter it over along with the sliced red chill.
Serve the pittas alongside for dipping.