Shakshuka

Ingredients for 2 servings:

• 1 pointed pepper, red
• 500 g tomatoes
• 50 g tomatoes, dried in oil, drained
• 1 tbsp marjoram leaves, fresh
• 1 onion(s)
• 4 tbsp olive oil
• 1 tbsp tomato paste
• 1 pinch(s) of salt and pepper
• 1 tsp Ras el Hanout
• 1 pinch(s) cumin powder
• 1 pinch(s) cayenne pepper or chili flakes
• 4 eggs
• 2 tbsp spring onions, cut into rolls
• 4 pinches of fleur de sel

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegetarian

Cut the bell peppers, onion, and tomatoes into small cubes. Finely chop the sun-dried tomatoes and marjoram leaves. Heat the olive oil in a pan and sauté the onions and bell peppers for 5 minutes over medium heat until the onions are translucent. Add both types of tomatoes and half of the marjoram. Stir in the ras el hanout, cumin, cayenne pepper or chili, salt, and pepper, and let it thicken slowly for 15 minutes. After 10 minutes, stir in the tomato paste and the remaining marjoram. Make a well for each egg in the mixture and gently drop in the eggs. Simmer until the eggs have reached the desired tenderness; we recommend about 5 minutes so the yolks are still slightly runny. Garnish with spring onions and salt flakes to serve. Serve with warm pita or white bread.