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Bell pepper

Harvest 2016 | In stock | lb
All red, yellow, and orange peppers start out green. The color changes and their sweetness increases depending on how long they're allowed to ripen on the vine. In Season: Bell peppers are available year-round, but they're at their best from July through November.

x $6.99 = $6.99

Nutritional value

  • Energy 20kcal
  • Carbohydrates 4.6g
  • Fat 0.2g
  • Protein 1.2g
Vitamins:
  • a
  • c
  • b6
  • e
Minerals:
  • Fe
  • Ma

Special Recipe

Ingredients Shakshuka with Capia Peppers and Cumin Directions

Shakshuka with Capia Peppers and Cumin

2 tablespoons olive oil

2 tablespoons Paprika & Cayenne Pepper Mixed Spice

2 teaspoons tomato paste

2 large red peppers, cut into 1/4-inch / 0.5cm dice (2 cups / 300 g in total)

4 cloves garlic, finely chopped

1 teaspoon ground cumin

5 large, very ripe tomatoes, chopped

4 large free-range eggs, plus 4 egg yolks

1/2 cup / 120 g labneh or thick yogurt

Salt

  1. Heat the olive oil in a large frying pan over medium heat and add the pilpelchuma or harissa, tomato paste, peppers, garlic, cumin, and 3/4 teaspoon salt. Stir and cook over medium heat for about 8 minutes to allow the peppers to soften. Add the tomatoes, bring to a gentle simmer, and cook for a further 10 minutes until you have quite a thick sauce. Taste for seasoning.
  2. Make 8 little dips in the sauce. Gently break the eggs and carefully pour each into its own dip. Do the same with the yolks. Use a fork to swirl the egg whites a little bit with the sauce, taking care not to break the yolks. Simmer gently for 8 to 10 minutes, until the egg whites are set but the yolks are still runny (you can cover the pan with a lid if you wish to hasten the process). Remove from the heat, leave for a couple of minutes to settle, then spoon into individual plates and serve with the labneh or yogurt.

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