Tomato Rice Shakshuka with Bell Pepper

Ingredients

• 1 Red Onion
• 1 Garlic clove
• 2 yellow bell peppers
• 250 g Cherry Tomatoes
• 2 tbsp olive oil
• 700 g passata
• 2 packs reis-fit (Express Basmati Rice)
• 0.25 tsp ground coriander
• 0.5 tsp cumin
• iodized salt (with fluoride)
• Pepper
• 4 large eggs
• 0.5 bunch cilantro (10 g)

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Clean, wash, deseed, and cut the bell peppers into pieces. Wash the cherry tomatoes, halve them, and set aside.

2. 2.

   Heat oil in a pan. Sauté the onion and garlic for 2 minutes over medium heat. Add the bell pepper and sauté for another 3 minutes. Stir in the passata and cook on low heat for 3–4 minutes.

3. 3.

   Lightly press the rice packs to loosen the grains, tear open the packs, and add the rice to the vegetables. Mix well and season with coriander, cumin, salt, and pepper.

4. 4.

   Spread the tomato mixture evenly, create four small wells, and crack one egg into each well. Cover the pan and cook on low heat for 15–20 minutes until the eggs are set.

5. 5.

   Five minutes before the cooking time ends, add the reserved cherry tomatoes to the pan and finish cooking. Wash, dry, and shake off excess cilantro; pick leaves and garnish the shakshuka with them.