An easy shakshuka full of fresh flavours including tomato, pepper and thyme. This shakshuka recipe with sausage and potato adds a hearty extra. A tasty and filling main meal.
- 1 tbsp cumin seeds
- 4 tbsp olive oil
- 2 onions, halved and sliced
- 1 redand 1 green pepper, sliced
- 2 bay leaves
- Handful fresh thyme, leaves picked
- 6 ripe tomatoes, roughly chopped
- ½ tsp cayenne pepper
- Salt and pepper
- 4 Pork Sausages, grilled and chopped
into bitesize chunks - 3 medium potatoes, boiled and diced
- 3 or 4 eggs (1 per person)
- Dry roast the cumin seeds in a large frying pan for a couple of minutes, before adding the oil and onions.
- Gently cook the onions for 5 minutes, then add the peppers, bay leaves and thyme. Continue to cook gently for 10 to 15 minutes.
- Preheat oven to 180°C/Fan 160°C/Gas 4.
- Next add the chopped tomatoes and cayenne, and season to taste. Turn the heat down low and cook for another 15 minutes. Then stir in the cooked sausage and potatoes.
- Pour the stew into a large, flat, ovenproof dish. Using the back of a ladle or large spoon, make 'dents' in the stew into which you then break your eggs. Place the dish carefully in the oven and cook for 10 - 15 minutes until the eggs are just cooked - the whites should be set but the yolk still runny.
- Serve immediately with lots of fresh, white bread.
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