B00CU1W244_EBOK

Israeli eggs with zucchini hummus
SERVES 4 PREP 10 mins COOK 35 mins
Commonly known as shakshuka, this dish was typically
cooked in small, individual frying pans to be eaten directly
from the pan at the table. It’s perfect to serve for brunch when
friends drop over.
Place the tomatoes, capsicum, garlic, tomato paste and paprika
in a large saucepan, season to taste with salt and pepper and stir
well to combine. Bring to the boil, then reduce the heat to low
and simmer, uncovered, for 20–25 minutes until thick.
Spray two medium-sized frying pans with cooking oil. Ladle half
of the tomato sauce into each one and bring to simmering point.
Make four indents in the sauce and crack an egg into each one,
then repeat with the other frying pan. Cover each pan and cook
for 6–7 minutes until the whites are set but the yolks are still
runny. Remove from heat and take directly to the table.
Spoon onto plates and sprinkle over the dukkah or sesame
seeds. Serve with zucchini hummus and toast alongside.