Shakshuka

Ingredients for 4 servings:

• 3 tbsp olive oil
• 1 m.-large onion(s), chopped
• 1 clove(s) garlic, chopped, to taste
• 1 bell pepper(s), diced
• 5 tomatoes, ripe, diced, or a can of tomatoes
• 2 tbsp tomato paste
• 1 tsp, leveled cumin
• 1 tsp, crushed paprika powder, sweet
• 1 tsp, leveled salt
• e.g. chili powder, cayenne pepper or pepper to taste
• 4 eggs
• e.g. coriander leaves or flat parsley

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Tunisian and Israeli dish made from tomatoes, peppers, onions and eggs

Heat olive oil in a pan. Sauté the onion, garlic, and diced bell pepper for about 5 minutes, stirring, until translucent. Add the tomatoes, tomato paste, and spices, and simmer uncovered for about 10 minutes. Use a tablespoon to make four indentations in the tomato mixture for the eggs, then crack an egg into each one. Cover and simmer for about 5 minutes. The egg should still be slightly runny on the inside. Sprinkle with herbs to taste and serve. Serve with white bread or pita bread to soak up the delicious sauce. Tips: Serve with an Israeli or green salad to turn this snack into a light meal. Add chorizo, tofu, or feta cheese to taste. You can also pour the tomato sauce into four ovenproof dishes, then add an egg to each, and bake in the oven until set.