2bell peppers of different colors (red and yellow are especially attractive), seeded and sliced into eighths
4ripe tomatoes, not peeled and roughly cut into chunks
2cloves garlic, chopped roughly
1tspsalt, plus more to taste
Freshly ground black pepper to taste
1small, de-seeded red chili, finely chopped – or 1/2 teaspoon cayenne flakes
¼ - ½cupwater, as needed
4large eggs
A handful of chopped coriander, parsley or spring onions, for garnish
Instructions
Keep each prepared vegetable in a separate bowl.
Put the ground cumin into a large skillet and let it heat through for a few seconds or until the aroma rises. Add the olive oil to the skillet.
Add the onions and sauté for two minutes, until they wilt. Add the sliced peppers to the skillet and sauté another 5 minutes, or until they, too, are softened.
Add the chopped tomatoes, garlic, salt, pepper and chopped chili or cayenne flakes. Cook over medium heat, stirring, for 15 minutes. Add water as needed to prevent the vegetables from sticking. Do not add so much water as to make the sauce runny. It should be juicy but semi-solid.
With a spoon, gently push aside the vegetables in four places. Break one egg into each of these places. Cover the skillet with a lid, lower the heat, and cook a further 10 minutes or until the eggs are set to your liking.
Sprinkle the shakshouka with the chopped green herbs.