Shakshuka

Ingredients for 3 servings:

• 1 onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s), red
• 2 tbsp olive oil
• ½ tsp cumin
• ½ tsp sweet paprika powder
• ¼ tsp cayenne pepper or chili powder
• 1 can tomatoes, peeled, whole, 380 g
• salt and pepper
• 100 g sheep’s cheese
• 4 eggs
• 2 tbsp coriander, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Shakshuka – Israeli delicacy

Peel the onion, halve it, and cut it into very thin slices. Peel and finely chop the garlic. Wash the bell pepper, quarter it, deseed it, and cut it crosswise into fine strips. Heat the olive oil in a large, preferably cast-iron, skillet (the skillet shouldn’t have a plastic handle, as it will be placed in the oven later!). Sauté the onion and bell pepper over low heat for about 20 minutes, until they are nice and soft, stirring occasionally. Add the garlic for the last 2-3 minutes. Preheat the oven to 190°C (top/bottom heat). Add the cumin, paprika, and cayenne pepper or chili powder, and roast for a few minutes. Add the canned tomatoes to the vegetables and gently crush them with a spatula. Season everything with salt and pepper and simmer for about 10-15 minutes. Crumble the feta cheese and stir it into the sauce. Now carefully crack the eggs against the side of the pan and drop them onto the tomato sauce, using a spoon to make small indentations in the sauce if necessary. Sprinkle the eggs with salt and pepper. Place the pan in the oven and bake for about 8-10 minutes, until the eggs are set. Sprinkle with fresh coriander before serving, then simply dip thick slices of bread into the sauce.