Shakshuka

Ingredients

• 1 onion
• 1 red chili
• 1 bell pepper
• 3 tbsp olive oil
• 2 tbsp Tomato paste
• 600 g crushed tomatoes (canned)
• 1 tsp cumin
• 1 pinch cayenne pepper (or chili powder)
• Salt
• 8 eggs
• 0.5 bunch Parsley
• 250 g whole wheat flatbread

Instructions

1. 1.

   Peel and slice the onion. Clean, wash, halve, and deseed the chili and bell pepper, then cut the chili into small pieces and the bell pepper into cubes.

2. 2.

   Heat olive oil in a pan, sauté the onions, chili, and bell pepper over medium heat until softened. Add tomato paste and cook for 2 minutes, then pour in the tomatoes. Season with cumin, cayenne pepper, and salt and simmer for about 10 minutes.

3. 3.

   Pour the pan contents into 4 oven-safe ramekins, make two indentations in the sauce with a spoon and slide an egg into each.

4. 4.

   Bake Shakshuka in a preheated oven at 200 °C (180 °C fan; Gas Mark 3) for about 8–10 minutes, or until the eggs are set.

5. 5.

   Meanwhile, wash, dry, and roughly chop the parsley. Remove Shakshuka from the oven, sprinkle with parsley and serve with flatbread.