Cheesy Shakshuka With Orange Peppers, Mushrooms & Black Olives -

Cheesy Shakshuka With Orange Peppers, Mushrooms & Black Olives

Meriem Chiadmi

Servings 3 people

9 mini orange bell peppers cut in half (or roughly 1 1/2 cups of orange bell pepper cut into medium-sized pieces)
4 medium mushrooms sliced (or roughly 1 1/2 cups)
2 large spring onions sliced (or roughly 1 cup)
150 ml tomato sauce (or salsa)
1 clove of garlic minced
1/2 tsp dried parsley
1/4 tsp dried basil
1/4 tsp dried coriander
1 1/2 tsp paprika
salt and pepper to taste
1 Tbsp cooking cream (or buttermilk)
1/2 tsp sugar or maple syrup
3 Tbsp olive oil
4 eggs
2 tsp dried chives
7 black olives pitted and cut in half
1/4 cup shredded cheese

Prep the veggies: slice the spring onions and mushrooms, and cut the mini bell peppers in half
In a large frying pan over medium-high heat, add 4 Tbsp of water, the peppers, the mushrooms and the spring onions. Let it cook until the mushrooms start to soften.
Reduce to low-medium heat and add the tomato sauce, minced garlic, dried parsley, dried basil, dried coriander, paprika, salt and pepper, cooking cream, sugar and olive oil. Mix and let it cook for 5 minutes or until the tomato sauce starts to thicken.
In the meantime, crack 4 eggs in a bowl. You can either keep them whole (for poached eggs) or break the yolks and slightly loosen the eggs with a spoon.
Using a silicone spoon, evenly distribute the veggies in the frying pan before pouring the eggs equally. Avoid stirring once the eggs are in.
Sprinkle the dried chives, black olives and shredded cheese. Cover and reduce to low heat. Let it cook until the egg whites are set but not tough.
Serve while hot with warm pita, naan or challah bread!

For a bit of heat, you can drizzle some of your favourite hot sauce on top or garnish with slices of hot peppers.

Pairs great with hummus, roasted potatoes and a refreshing salad.