Shakshuka

Ingredients for 2 servings:

• 2 tbsp olive oil, good
• 1 onion(s)
• 1 garlic clove(s)
• 1 kg tomatoes, fresh
• 1 tsp sugar
• 2 tbsp, heaped paprika powder, sweet
• 1 tsp, leveled chili powder
• 3 tbsp, heaped tomato paste
• Salt
• 1 tbsp black peppercorns
• ½ tsp, leveled cumin
• 1 handful of leaf parsley, fresh
• 4 eggs

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

dreamy tomato sauce with eggs

Heat the olive oil in a pan over medium heat (level 6 of 9). Meanwhile, dice the onion and finely chop the garlic. Once the oil is warm, add the onion and garlic to the pan and sauté until translucent. Meanwhile, dice the tomatoes and remove the stems. When the onions are translucent, add the sugar and let them caramelize slightly. Add the paprika and chili powder and lightly fry. Add the tomato paste and fry briefly. Add the diced tomatoes to the pot and season with salt. Briefly increase the heat to level 9 of 9 until the tomatoes are thoroughly cooked, then reduce the heat back to medium (level 6 of 9) and let the liquid reduce. Grind the peppercorns and add them. If you don’t have fresh pepper, you can also use ground pepper. Add the cumin. Finely chop the parsley. After about 10 minutes of cooking, add about 150 ml of water and continue simmering. After 20 minutes of cooking, stir in the parsley, season the sauce to taste, and add more salt if necessary. Crack the eggs, pour them directly onto the tomato sauce, and continue simmering until the eggs reach the desired consistency. After about 6-7 minutes, the egg yolk will still be nice and runny. The shakshuka tastes best on its own with baguette.