Shakshuka
| 30 ml olive oil | Cook peppers & spices, 8 min | Add tomatoes, simmer 10 min | Poach eggs, simmer 8–10 min | Serve with labneh |
| 30 g Pilpelchuma or harissa paste | ||||
| 10 g tomato purée | ||||
| 2 large red peppers, cut into 0.5 cm dice (300 g total) | ||||
| 4 garlic cloves, finely chopped | ||||
| 1 tsp ground cumin | ||||
| salt | ||||
| 5 large, very ripe tomatoes, chopped (800 g total); tinned are also fine | ||||
| 6 medium free-range eggs | ||||
| 120 g Labneh or thick yoghurt |
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