Recipe Spicy Roasted Pepper Shakshuka with Green Olives

[Morning Glory]

There are several versions of eggs cooked in spicy tomato sauce around the world. For example: Italian 'Eggs in Purgatory', Mexican 'Ranch Eggs (Huavos Ranchos)' and Middle Eastern 'Shakshuka'. In this version, tangy and savoury green olives work perfectly with the hot spicy sauce and silky sweet red peppers. This dish is lovely served with crusty bread to mop up the juices.

Ingredients (serves 1 to 2)
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 medium onion, chopped
2 small or 1 large red pepper
1 (400g) tin of chopped tomatoes
1 tsp mixed dried herbs
125ml red wine
1 Scotch Bonnet chilli - or fresh red chillies of your choice
6 to 8 pitted green olives, sliced
3 to 4 eggs

Method

1. Cut the pepper(s) in half from stem to base, deseed and roughly flatten them out, cutting them as necessary.
2. Place under a hot grill (broiler) skin side up, until the skin is charred and the flesh is soft. Place the peppers in a plastic food bag or covered dish and allow to cool. Peel off the skin allowing a few charred bits to remain. Cut or tear into strips and set aside. They will produce a little natural oil. Save the oil!
3. Heat the oil in a deep frying pan. Add the chopped onion and cook until softened. Add the garlic and cook a few more minutes. Add the tinned tomatoes, mixed herbs and red wine. Stir.
4. Pierce the Scotch Bonnet (or other chillies) in several places and add to the sauce. Simmer gently for 20 minutes until the sauce has thickened and reduced, then add the pepper strips and olives heat through. Remove the Scotch Bonnet.
5. Make depressions in the sauce and crack an egg into each one. Put a lid on the pan and carry on cooking on a fairly high heat until the whites of the eggs have set but the yolks are still runny. Alternatively, place the covered pan in a medium oven and cook until the eggs are done.
6. Sprinkle with fresh green herbs (I used oregano) and the reserved pepper oil.