This dish originates in North Africa and has many variations. After the last couple of dishes i made, and not pleased with, this was a welcome outcome. The recipe says at one point to taste, and states, "..it should be potent and flavorful". It was on every level. It is a dish which made me want more. This is a dish I would try again, and again, and maybe try one of the other variations suggested in the book. If I made the same, I would cut the peppers thinner to make it more mouth friendly. I also envisioned the egg(s) in the dish as having runny yolks. Dreams of the rich yolk mingling with the flavors danced through my head as I prepared the last step. My yolk however, came out solid. Maybe I did not have the temperature 'gentle' enough as the recipe called for. I was not disappointed in the eggs, however, I will aim for the soft yolks next time. The only substitution I made was using regular brown sugar in the place of muscovado sugar, which I will make sure I have on hand next time. And there will be a next time. A very nice and delicious dish.
(Rating 4* out of 5)
From Plenty, by Yotam Ottolenghi, page 87
Ingredients: Cumin Seed, Olive Oil, Onions, Red Bell Pepper, Yellow Bell Pepper, Muscovado Sugar, Bay Leaves, Thyme Sprigs, Parsley, Cilantro, Tomatoes, Saffron Threads, Cayenne Pepper, Salt, Black Pepper, Water, Eggs.
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