saffron eggs

Shashuka

recipe adapted from Yotam Ottolenghi

serves 2-4

INGREDIENTS:

1/4 tsp cumin seeds

1/4 cup olive oil
1 onion, sliced
2 bell peppers (red and yellow) cut into 1" strips
2 tsp muscovado sugar
1 bay leaf
3 sprigs thyme, picked and chopped
1 tbsp chopped parsley
1 cup chopped cilantro

1 can (15 oz) plum tomatoes or 3 ripe tomatoes, roughly chopped
1/4 tsp saffron strands
Pinch of cayenne pepper
Salt and pepper
1/2 cup water

4 eggs, room temperature

METHOD:

1. In a large saucepan, dry-roast the cumin on high heat for two minutes.

2. Add oil and sauté the onions for two minutes. Add bell peppers, sugar, bay leaf, thyme, parsley and half of the cilantro. Cook on high heat to get a nice colour.

3. Add tomatoes, saffron, cayenne, salt and pepper. Cook on low heat for 15 minutes, adding enough water to keep it the consistency of a pasta sauce. Taste and adjust the seasoning. It should be potent and flavoursome. This can be prepared in advance and stored in the fridge for 2-3 days.

4. Make 4 gaps in the mixture, and break each egg into them. Sprinkle with salt, cover and cook very gently for 5-6 minutes, until the eggs just set. Sprinkle with coriander and serve with toasted baguette or sourdough.