I started off with a red pepper (organic, no less) which I flattened, then placed in a hot-ish black cast iron frying pan (no oil), lid on. Then waited for the charring magic to happen. Which it did, just before the smoke detectors went off. Then I plopped it on a plate and stuck the lid back on so it could steam as it cooled. Then, I chopped half a red onion, sauteed it in a bit of oil in the same pan, added a chopped clove of garlic and added one can of chopped tomatoes, drained. I let it all cook together until most of the liquid had evaporated. In the meantime, I peeled and chopped the nicely charred red pepper, and threw it into the tomato mixture. The final touch was the eggs: poached right in the whole mess. Cooked with the lid on for about 4 minutes. Salt, pepper, chopped parsley. Voila: probably not authentic, but very delicious Shakshuka for Sunday Brunch. Served with lots of hot coffee (which I like to make with cardamom, but don't tell anyone).
|(OK, to be honest, this was not my shakshuka, but it did look exactly like this)|
The method for charring the pepper is one that I learned from watching Diana Kennedy on her cooking show, years and years ago. It is certainly easier, for me, than using a broiler. I do believe that my black cast iron frying pan is my very favourite piece of kitchen equipment. Well, that and the coffee grinder.