Shakshuka with Sorriso peppers & Amante tomatoes

Halve the 350 grams of Amante tomatoes and place them in a bowl. Add 50 ml of olive oil and 50 ml of balsamic syrup, salt and pepper. Finely chop 1 sprig of parsley and 1 sprig of coriander and mix everything together. The marinated Amante tomatoes are ready to serve.

Preheat the fan oven to 180 °C. Put 3 Sorriso pointed peppers and 150 grams of Amante tomatoes in an ovenproof dish and sprinkle some olive oil, salt and pepper on top. Put the dish in the oven for about 25 minutes. 

In between times, turn the Sorriso pointed peppers over so that they are roasted on all sides. After about 25 minutes, remove the Sorriso pointed peppers and Amante tomatoes from the oven and leave to cool. Skin the Sorriso pointed peppers and remove the seeds. Press the Amante tomatoes through a sieve to remove the seeds

Using a food processor or hand blender,  whizz the roasted peppers and deseeded Amante tomatoes into a creamy sauce. Add some salt and pepper and some chilli to taste. Put the sauce in a bowl

Cut the other 3 Sorriso pointed peppers into 5 cm cubes. Press the garlic, dice the white onion and finely chop the parsley and coriander. Also finely chop the vegetable stock cube

Place a frying pan over a medium-high heat. Sauté the white onion for 3 minutes and add the ras el hanout spices and vegetable stock. Keep stirring the pan, then add the diced Sorriso pointed peppers and garlic. Fry for 3 minutes

Now add the Sorriso pointed peppers and Amante tomato sauce. Fry for another 3 minutes over a low heat. Make 4 wells in the mixture and crack 1 egg into each one. Place the lid on the pan and wait until the eggs are almost cooked (the yolks can still be soft). Sprinkle the chopped parsley, coriander and chives and some salt and pepper over the shakshuka dish

The shakshuka is ready to serve! Heat the flatbread in the oven for 5 minutes at 180 °C. Serve the shakshuka with the flatbread and marinated tomatoes