SHAKSHUKA

2 leeks or large onions, sliced
1 red bellpepper, cut into strips
2 Italian or Spanish peppers, cut into strips
6 ripe tomatoes (or canned crushed tomatoes)
4 eggs
olive oil
saffron, parsley, basil, cumin
salt and pepper

1. Sauté the onions for 5-10 minutes until soft
2. Add the peppers and sauté for an additional 10 minutes
3. Add the tomato and saffron
4. Sprinkle with salt and pepper
5. Add water or white wine to maintain pasta sauce consistency
6. Make gaps in the pepper/onion/tomato mixture
7. Break eggs into gaps
8. Cover the pan and continue cooking in the oven on gentle heat for 10-12 minutes
9. Sprinkle with remaining herbs and salt and pepper before serving

#LaBelleEpoque #9

"Untitled"

©2007 Marcel Dzama

From The Berliner Ensemble Thanks You All

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"Cosi Celeste"
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