North African stew of tomatoes and peppers with eggs.
For the shakshuka:
2 tbsp olive oil,
1 onion, peeled and finely chopped
2 garlic cloves, finely chopped
1 red pepper, chopped
1 red chilli, finely chopped
2 tsp smoked paprika
1 tbsp hot pepper paste or 1 tbsp tomato puree
500g tinned plum tomatoes
1 tsp chilli flakes
Salt and pepper
For the tahini sauce: 100g tahini 100ml ice-cold water Salt, to taste
To serve: 2 tbsp flat-leaf parsley, chopped
Heat the oven to 180C/350F/gas mark 4.
Sweat the onions and garlic in the olive oil until softened and translucent. Add the red pepper and chilli and cook for five to seven minutes, until the red pepper softens. Add the paprika and hot pepper paste or tomato puree and cook for two minutes.
Add the tinned tomatoes and chilli flakes, bring to a simmering point, cook for 20 minutes and season to taste.
Transfer the sauce to a wide, oven-proof frying pan and bring the sauce back to a simmer. Make eight wells in the sauce, crack an egg into each well and cook for two minutes. Transfer the pan to the oven for five to seven minutes, until the egg white is set and the yolk remains runny.
Meanwhile, put the tahini in a mixing bowl and gradually pour in the water, mixing with a whisk. It will start to thicken, but keep adding the water until a smooth, sauce-like consistency is achieved. Season to taste with salt.
Remove the pan from the oven, sprinkle with the parsley and dot with the tahini sauce. Finish with drizzle of olive oil.
Serve with sourdough toast or pitta.
Josh Katz is the chef-owner of Berber & Q.