Oven‑Baked Shakshuka

Ingredients

• 1 onion
• 2 Garlic cloves
• 1 red bell pepper
• 2 tbsp olive oil
• 800 g diced tomatoes (canned)
• 2 tbsp tomato paste (15 g each)
• 1 tsp Sweet paprika powder
• 0.5 tsp ground cumin
• Salt
• Pepper
• 1 tsp maple syrup (or honey)
• 500 g white beans (e.g., cannellini; drained weight, canned)
• 4 eggs
• 0.5 bunch Parsley (10 g)

Instructions

1. 1.

   Peel and finely dice the onion and garlic. Clean, wash, and dice the bell pepper.

2. 2.

   Heat olive oil in a pan and sauté the onion and garlic over medium heat for 2–3 minutes until translucent. Add the pepper and cook another 3–4 minutes.

3. 3.

   Stir in tomatoes, tomato paste, paprika, cumin, salt, pepper, and maple syrup; let the sauce simmer on low heat for about 10 minutes until it thickens slightly.

4. 4.

   Drain the beans, rinse under cold water, and let them drain. Mix with the tomato sauce and transfer everything to a baking dish. Use a spoon to make four wells and crack an egg into each well.

5. 5.

   Bake in a preheated oven at 200 °C (180 °C fan‑forced; gas level 3) for about 15–20 minutes, until the whites are set but the yolks remain slightly runny.

6. 6.

   While the shakshuka bakes, wash, dry, and chop the parsley. Remove from the oven, sprinkle with parsley and pepper, and serve immediately.