Fresh coriander - now what?

PipneyJane

Nottoobadyet wrote: »

PipneyJane - shakshuka is one of my favourite things! Its a north african dish (also a breakfast staple in Israel, where I learned to love it).

Ingredients:

2-3 big red onions (or lots of small african ones)
Olive oil
Tomatoes (roughly chopped from fresh or a can, equivalent of about two cans, I tend to use about 12 if cooking from fresh)
A few sprigs of coriander, leaves and stems chopped separately
Hot pepper, fresh or powder to taste
2 tsp or so of sugar
4-5 eggs

You also need a flat frying pan with a lid.

Slice the onions, and cook in the olive oil with coriander stems and pepper until softened. Add sugar and tomatoes, and cook until the tomatoes have collapsed a bit and it starts looking like a sauce, about 10 minutes or so. Make dips in the sauce with a spoon, and break an egg into each. Cover the pan and turn down the heat, allowing it to cook until the eggs are baked through. If it looks a bit watery, allow to cook with the top off for another few minutes. Sprinkle with chopped coriander leaves and let wilt. Season with salt and pepper and serve with bread.

Ooohhh.... Thank you. Sounds lovely. I'll try it for brunch some time.