Quick Shakshuka

Ingredients

• 600 g chunky tomatoes (canned)
• 6 Spring Onions
• 4 Garlic cloves
• 2 tbsp olive oil
• 1 tsp cumin
• a pinch cayenne pepper (or chili flakes)
• 4 eggs
• 0.5 bunch parsley or coriander (10 g)
• 1 tbsp Sesame seeds

Instructions

1. 1.

   Clean, wash and slice the spring onions into rings. Peel the garlic and cut it into slices.

2. 2.

   Heat the olive oil in a pan and sauté the spring onions, garlic, and cumin over medium heat until translucent. Add the tomatoes, cayenne pepper, salt, and pepper, then simmer on low heat for about 15 minutes.

3. 3.

   Pour the eggs evenly over the tomato mixture in the pan and let them set for about 2 minutes. Then bake in a preheated oven at 220 °C (200 °C fan; gas: level 4) for an additional 10 minutes until cooked through.

4. 4.

   Meanwhile, wash the parsley, shake off excess water, pluck the leaves, and chop. Sprinkle the quick shakshuka with parsley and sesame seeds before serving.