images.jpegThis is a simple but gorgeous version of the famous Tunisian dish. It is also a nice recipe to eat as part of one of the Shabbat meals or any evening now that spring seems to be round the corner.

Shakshouka (serves 4 people)

2 red peppers

2 green peppers
4 tomatoes or 400 gr of peeled canned tomatoes (much tastier in winter or until tomatoes are really nice in shops)

4 garlic cloves

olive oil

salt and pepper

Roast the peppers under the grill until the skin is dark and the flesh is cooked. Forget about the pepers for a while and get back to them when they have cooled, this takes at least 30 minutes.

Meanwhile skin the tomatoes and roughly chop them. Heat the oil in a pan and add the garlic.

Now skin and slice the peppers. Add the tomatoes and peppers to the pan.

Cook covered for about 45 minutes or until the shakshouka has a jammy consistence and a deep red color. Serve cold.