Shakshuka (Egg Version — Naturally Gluten-Free)

Ingredients

• 400 g San Marzano DOP tomatoes, crushed
• 60 ml extra virgin olive oil, first cold-pressed
• 4 garlic cloves, sliced thin
• 1 red onion, cut into 8 wedges
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 8 large eggs
• 10 g Aleppo pepper
• 5 g sea salt
• 2 g Tellicherry black pepper
• 1 g ground cumin
• 10 g fresh cilantro, chopped
• 10 g fresh parsley, chopped

Method

1. 1
   Warm olive oil in large shallow pan over medium heat; sauté garlic slices for 1 minute until fragrant but not browned.
2. 2
   Add onion and bell peppers, cook for 5 minutes until softened, then stir in crushed tomatoes, Aleppo pepper, salt, black pepper, and cumin.
3. 3
   Simmer sauce for 8 minutes, stirring occasionally, until slightly thickened and flavours meld.
4. 4
   Create 8 shallow wells in sauce with back of spoon; crack one egg into each well.
5. 5
   Cover pan and cook for 5 minutes over medium heat until egg whites set but yolks remain runny.
6. 6
   Scatter cilantro and parsley over top; serve directly from pan with warm flatbread for dipping.