Shakshuka

For the shakshuka, peel garlic cloves and onions, finely dice and sauté in heated olive oil in a large pan. Cut the red bell pepper into small pieces, add to the onions and garlic in the pan and sauté for about 5 minutes until translucent.

Wash and dice the tomatoes and add them to the pan as well. Add the tomato paste and sauté. Add the remaining spices and simmer for about 10 minutes, then season with salt and pepper.

Using a spoon, press 4 indentations into the vegetable mixture and crack the eggs into one indentation each. Cover the pan with a lid and fry for about 6 minutes, depending on the desired consistency of the yolk – in the best case, the yolk should still be a little runny.

Remove from the plate and sprinkle with the freshly chopped parsley.

Preparation Tip:

Shakshuka is a healthy and low-calorie meal for 2 people. If you like you can eat bread or pastries with it.

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