Shakshuka

2 tbsp / 30 ml olive oil	Cook peppers & spices, 8 min	Add tomatoes, simmer 10 min	Poach eggs, simmer 8–10 min	Serve with labneh
2 tbsp / 30 g Pilpelchuma or harissa paste
2 tsp / 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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