Shakshuka

• Ei no nutrition facts 2 Stk
• Tomate no nutrition facts 2 Stk
• Red pointed peppers no nutrition facts 0.5 Stk
• Onion no nutrition facts 0.5 Stk
• Garlic no nutrition facts 1 clove
• Tomato purée no nutrition facts 1 tsp
• Olive oil no nutrition facts 1 tbsp
• Cumin, ground no nutrition facts 0.5 tsp
• Sweet paprika powder no nutrition facts 0.5 tsp
• Salt no nutrition facts 1 pinch
• Black pepper no nutrition facts 1 pinch
• Fresh parsley no nutrition facts 1 handful

12 ingredients can’t be converted to grams and are not included in the nutrition facts above.

Method

1. 1

   Frying the vegetables: Heat the olive oil in a small frying pan. Fry the diced onion and pepper for about 4–5 minutes over a medium heat until softened. Add the garlic and fry for a further 1 minute.

2. 2

   Toast the spices and tomato purée: stir in the tomato purée, cumin, paprika and chilli flakes and toast for about 1 minute to release the flavours.

3. 3

   Reduce the sauce: Add the diced tomatoes, salt, pepper and a pinch of sugar. Simmer uncovered over a medium heat for about 8–10 minutes. Keep mashing the tomato pieces with a spoon until a thick sauce forms.

4. 4

   Add the eggs: make 2 indentations in the sauce (leaving a thin layer of sauce at the bottom of the pan). Crack the 2 eggs into the indentations one at a time.

5. 5

   Let it set: Turn the heat down to low, put the lid on and cook for 4–6 minutes, until the egg white is set and the yolk is still runny and glossy.