Shakshuka

01Method

1. 1

   Heat the oil in a pan over high heat and cook the pointed peppers until their skins are charred and they've shrunk down to roughly half their original size, about 10–15 minutes.

2. 2

   Add the finely chopped garlic along with the chili pepper and stir quickly so the garlic doesn't brown and turn bitter.

3. 3

   Add the black pepper, smoked paprika, and sweet paprika, and stir constantly for a few seconds to let the spices bloom.

4. 4

   Stir in the chopped tomatoes, season with salt, and mix everything together well. Cook covered over high heat for the first 10–15 minutes.

5. 5

   Reduce the heat to the lowest setting and let the sauce cook uncovered for another 45 minutes, allowing the excess liquid to slowly evaporate — the final sauce should be neither too runny nor too dry.

6. 6

   While the sauce is simmering, stir it as little as possible.

7. 7

   At the end, use a spoon to make wells in the sauce and carefully crack an egg into each one, keeping the yolks intact.

8. 8

   Season the eggs with salt and pepper to taste, cover the pan, and cook for 5–10 minutes until the whites are just set but the yolks are still runny.

9. 9

   Scatter fresh parsley over the top and serve straight from the pan with fresh bread — pita is ideal.