Shakshuka

Ingredients for 4 servings:

• 600 g tomatoes, fully ripe, possibly from the can
• e.g. olive oil
• 6 spring onions
• 4 garlic cloves, sliced
• 1 tsp, leveled cumin
• 1 pinch of cayenne pepper or chili flakes
• salt and pepper
• 4 eggs
• 3 tbsp parsley, flat, fresh and/or coriander leaves

Instructions

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

oriental vegetable stew with eggs

Heat the olive oil in a pan and sauté the spring onions, garlic, and cumin. Add the tomatoes, cayenne pepper, salt, and pepper (if the tomatoes aren’t sweet enough, add half a teaspoon of sugar). Simmer for about 15 minutes, until the tomatoes are tender but not completely broken down. Crack 4 eggs into the pan, spreading them evenly over the remaining ingredients. Fluff the egg whites with a fork and let them set for 1-2 minutes. Sprinkle with parsley and cilantro. Serve with white bread. You can also serve it with hummus.