( SERVES 4 )
Photo by Manja Wachsmuth
More often than not, this classic North African dish (which is now also a classic of modern Israel thanks to the Tunisian Jews who settled there) is vegetarian and, much as I am happy to eat it that way, I prefer this spiced up version containing lamb — although simply omit it if you prefer.
- Ideally you want to serve this in the dish you cook it in, so a large frying pan with a lid is good. Heat up the pan and add the olive oil, cumin and sesame seeds.
- Once they begin to sizzle, add the onions, capsicums, garlic and paprika or cayenne pepper. Saute until the vegetables collapse, stirring frequently.
- Add the mince (if using) and a little salt. Cook until the lamb crumbles, stirring all the time.
- Add the tomatoes and bring to a boil, then cook over moderate heat for 6–8 minutes, at which point much of the juice will have evaporated.
- Make four impressions in the mixture and break an egg into each “hole”.
- Spoon on the yoghurt, put a lid on the pan and cook until the eggs have begun to set, but still have runny yolks.
- Scatter with the shredded herbs and serve immediately, straight from the pan.
This recipe is from Peter Gordon's new book 'Eating Well Everyday'.
More recipes from Peter's book