Shakshuka has become a popular dish, thanks to Ottolenghi

There are so many variations of which the one of today presumably most closely resembles a recipe of Piemonte in Italy : uova alla piemontese.

Originally shakshuka is cooked on a low heat, but I prepare it in the oven when I’m planning to do something else while cooking.

For 2p chop 2 bell peppers, 1 spicy pepper, 4 garlic cloves and 1 onion. Put all together in one or in two seperate oven dishes. Add some olive oil and 500 grams of halved cherry tomatoes (instead of using cherry tomatoes and a can). Add a pinch of sugar and 1 table spoon of dried thyme. Bake in the oven at 180° until the vegetables are almost ready (approx 30 mins). Taste, add pepper and salt. Put two eggs in the dish and put back in the oven until they eggs are done. Finish with fresh parsley. Serve with bread.

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