Ingredients
- 4 medium eggs
- 4 cloves of garlic, finely chopped
- 3 tbsp oil (suitable for cooking at high temperatures)
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 tins of tomatoes
- 1 onion, finely chopped
- 1 tbsp tomato puree
- 1 handful fresh coriander, roughly chopped
- 1 handful fresh parsley, roughly chopped
- ½ tsp cumin
- ½ tsp cayenne pepper
- Salt and pepper to taste
Preparation
Step 1
Heat the oil in a large, covered pan at a medium-high temperature. Sauté the onion and peppers and season with salt and pepper. Add the garlic and sauté for 2 more minutes. Sprinkle in the cumin and cayenne pepper, add the tomato puree and cook until the puree begins to break down.
Step 2
Stir in the tinned tomatoes and add a splash of water. Let it simmer uncovered for 10 minutes, to allow some of the water to evaporate (add more water if the sauce becomes too thick).
Step 3
Stir in the fresh herbs. Using the back of a spoon, make 4 small wells in the sauce and break the eggs into the wells. Cook with the lid on for 10 minutes, until the eggs set.
Step 4
Take the lid off the pan for the last 4 minutes so the excess liquid can evaporate. Once reduced, your Shakshuka is ready to serve and enjoy!
We recommend to serve with spinach, crumbled feta and/or natural yoghurt, to your own taste.
