Shakshouka, the way I like it

Ingredients for 2 servings:

• 2 bell peppers, red and green
• 4 tomatoes
• 2 onions
• 1 avocado(s)
• 1 pack of tomatoes, pureed
• 1 egg(s)
• 1 small chili pepper(s), possibly jalapeño, to taste
• some vegetable stock, if needed
• Paprika powder, hot
• Paprika powder, sweet
• Cayenne pepper
• Salt
• Oil or butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Dice the bell peppers, finely chop the onions, chop the tomatoes, and finely slice the chili or hot jalapeño peppers (if you have sensitive skin, wear disposable gloves, as the hot peppers can irritate the skin). Fry these ingredients in a pan with a little oil or butter over medium heat, stirring frequently. Then add the passata and a little broth, if needed. Season to taste and simmer for about 10 minutes. Meanwhile, peel the avocado and cut it into wedges. Then carefully drop the beaten egg onto the dish, arrange the avocado wedges on top of the vegetables, and wait with the lid closed until the egg has set. It also tastes good to sprinkle the shakshouka with a little grated cheese and let it melt slightly. The cheese shouldn’t brown, though. Serve with baguette or flatbread.