My mother Fortunee’s shakshuka - The Jewish Chronicle
This dish is absolutely packed with flavour and spices and makes a tasty Pesach supper.
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Skillet
- Wooden spoon
- Spatula
- Stove
- Colander
Ingredients
- 3 peppers of various colours
- 4 large tomatoes
- 6 cloves of garlic, cut in four
- A large onion, sliced
- 6 small potatoes peeled and cut into 2cm dice
- 6 frozen artichoke bottoms
- 250g broad beans (or broccoli stalks diced into 2cm chunks)
- 1 heaped tbsp each of paprika and turmeric
- ½ - 1 tbsp of hot paprika (if you want it hot)
- Salt, pepper
- 350ml sunflower oil
- 6 eggs
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