Fri, 17 February 2017
Ingredients (for six people):
For the Marmooma sauce:
1/3 cup olive oil
1 dark green bell pepper
1 red bell pepper
1 yellow bell pepper
1 fresh hot chili pepper (red or green)
1 head of garlic
800 gr crushed tomatoes
Salt and crushed black pepper
2 tbsp powdered caraway seeds
For the Shakshuka:
1/4 cup Olive oil
8 eggs
1 cup Marmooma sauce
Method:
Heat olive oil in a large pan. Slice sweet peppers into thick stripes and discard seeds. Peel and roughly chop garlic cloves. Slice hot pepper thinly.
Fry all peppers with garlic cloves until peppers begin to char.
Add (carefully!) crushed tomatoes, salt, pepper and powdered caraway. Bring to a boil, reduce flame and simmer for 15 minutes. Mix from time to time. This sauce may be kept in the refrigerator up to a week.
To prepare the Shakshuka, heat olive oil in a wide pan, add Marmooma sauce and stir. Add eggs carefully and cook on medium flame until done.
Serve with thick slices of rustic white bread.
Watch it back here:
