Shakshuka stuffed peppers
Prep time 10 min
Total time 30 min
Serves 4
Here’s a simple recipe that works as breakfast, lunch or dinner. It’s easy to make, and once you’re done, you can set the pan right on the table and have everyone dig in for a relaxed and comforting meal. Shakshuka is a traditional Middle Eastern dish, made up of eggs poached in a spicy tomato sauce. It inspired Marie des neiges to create a stuffed pepper recipe that’ll keep you warm until the sun does.
Ingredients
- 4 bell peppers (choose your favourite colour) from Serres Lefort
- 2 tbsp. olive oil
- 1 chopped onion
- 1 garlic clove
- 1000 ml tomato sauce
- 1 tsp. fresh ginger (or ground)
- 1 tsp. garam masala
- 2 tsp. paprika
- 1 tsp. cumin
- 1 tsp. ground red chili, or red chili flakes (optional)
Instructions
Preparation
- Preheat oven at 400°F.
- Wash the peppers and slice off the caps in order to create a container deep enough to accommodate the stuffing. Remove the seeds and clean the inside. Slice the caps into strips.
- In a cooking pot, sauté the onions in the olive oil on medium heat for 2 minutes. Add the garlic and the pepper strips, and sauté 2 more minutes.
- Add the tomato sauce, the ginger, the spices, and stir well. Adjust seasoning to your liking.
- Set the peppers in a cast iron pan or an ovenproof dish, and fill them with sauce, making sure to leave about 2 cm at the top to accommodate your eggs later (don’t put them in now). Pour the rest of the sauce right into the pan. Bake in the oven for 10 to 12 minutes, until the peppers are cooked.
- Remove the pan from the oven. Break an egg into each pepper, and sprinkle with grated cheddar and parmesan. Add a few slices of cherry tomatoes to decorate, and return to the oven for another 12 minutes, or until the eggs are cooked.
- Decorate with microgreens, and serve with lime wedges, a bit of crème fraîche or sour cream, and some grilled pita bread.
- Set the pan in the middle of the table for a fun meal to share. Bon appétit!
