SHAKSHUKA WITH ROASTED BANANA PEPPERS

Step 1

Lay the banana peppers on a baking tray and roast them in a preheated 160 C (320 F) oven for 30 minutes until their skins are blistered. Peel away the skins and discard. Lay each pepper on a chopping board and gently score them lengthwise and remove the inner membrane and seeds. Chop the peppers finely and set aside.

Step 2

Blanch the tomatoes in boiling water until the skins start to peel away. Drain, peel away skins completely and blend to a purée.

Step 3

Heat the oil in a heavy bottomed skillet and sauté onions, red/yellow pepper and garlic until soft and lightly browned. Add the chopped banana peppers, cumin powder, coriander powder, paprika and salt and sauté for 1-2 minutes. Tip in the puréed tomatoes and cover and cook for 7-10 minutes until the sauce thickens.

Step 4

Using a large spoon or spatula, make a small well in the tomato sauce and gently crack an egg into it. Repeat with the remaining eggs. Season the eggs with a little salt and cover the pan and cook on a low flame until the eggs are just set, about 8-12 minutes. Sprinkle with chopped coriander and serve immediately with crusty bread to mop it all up!