Shakshuka

Ingredients for 5 servings:

• 1 tbsp olive oil
• 1 small onion(s), diced
• 1 clove(s) garlic, chopped or squeezed
• 1 bell pepper(s), diced
• 2 can tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika powder
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) of sugar
• salt and pepper
• 5 eggs
• ½ tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Eggs in spicy tomato sauce – sounds strange, but tastes fantastic!

Heat olive oil in a large, deep pan over medium heat. Gently fry the diced onion until translucent, then add the garlic. If you like, you can also roast the spices at this point. Add the bell pepper and cook for 5-7 minutes until softened. Add the tomatoes and tomato paste, and stir. If not already done, add the spices. Stir well and simmer over medium heat for 5-7 minutes until the mixture begins to reduce. Season to taste—salt and pepper, more sugar for a sweeter sauce, more cayenne pepper for a bit more heat. Crack the eggs one at a time directly over the sauce and drop them on top. Four to five eggs in a circle and one in the center usually work well. Cover the pan and simmer for 10-15 minutes (less if you prefer your eggs less cooked). Keep an eye on the sauce from time to time; if it reduces too much, it could burn. Garnish with parsley (cilantro works too!). If you like (like me), crumble feta cheese on top. Shakshuka is usually served with (pita) bread. I personally try to avoid carbs and eat it plain. My boyfriend, on the other hand, is a huge pasta fan and usually gets some spirals on the side. A side salad is also fine, of course. 153 kcal per serving.