Shakshuka with Bell Pepper and Cumin

Shakshuka is a stew of tomatoes, peppers and spices in which eggs are gently cooked. Served with bread or rice, it quickly becomes an inexpensive, filling meal.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 8 pc Eggs
• 2 can Canned peeled tomatoes (400 g each)
• 2 pc Onions
• 2 pc Red bell peppers
• 2 pc Garlic cloves
• 3 tbsp Olive oil
• 1 tsp Cumin, ground
• 1 tsp Sweet paprika powder
• 0.5 tsp Chili flakes
• Salt
• Black pepper, freshly ground
• 1 bunch Parsley, flat-leaf

Method

1. Peel the onions and cut them into fine dice. Remove the seeds from the bell peppers and cut them into small dice. Finely chop the garlic.
2. Heat the olive oil in a large pan with a lid over medium heat. Sweat the onions and peppers in it for about 8 minutes until soft.
3. Add the garlic, cumin, paprika powder and chili flakes and fry for one minute while stirring, until fragrant.
4. Add the tomatoes, crush them coarsely with a spoon, season with salt and pepper and simmer uncovered for about 10 minutes until the sauce has thickened somewhat.
5. Press eight small wells into the sauce with a spoon. Crack one egg into each well and carefully slide it in.
6. Cover the pan and let the eggs set over low heat for about 6 to 8 minutes, until the whites are firm but the yolks are still runny.
7. Rinse the parsley, shake it dry, coarsely chop the leaves and sprinkle them over the shakshuka. Serve straight from the pan.