Shakshuka

Ingredients for 2 servings:

• 30 ml olive oil
• 1 chili pepper(s), dried
• 1 bell pepper(s), pitted and diced
• 1 medium-sized onion(s), diced
• 3 garlic cloves, crushed
• ½ tsp cumin
• ½ tsp paprika powder, hot
• 1 slice(s) ginger
• 1 can tomatoes, peeled
• 50 ml vegetable stock
• 4 eggs
• ½ tsp Baharat
• 2 dashes Worcestershire sauce or vinegar
• possibly vinegar, for poaching
• Parsley, chopped

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Arabic dish with poached eggs

First, sauté the diced onion, bell pepper pieces, and whole chili pepper in hot olive oil. After 2 minutes, add the crushed garlic cloves, the slice of ginger, cumin, and paprika. After another 2 minutes, add the tomatoes and their juices. Crush the tomatoes and, if necessary, remove the stems. Add the vegetable stock. Let it simmer for about 20 minutes, until some of the stock has evaporated. Then season with salt and pepper. If you have it, add the Baharat spice mix. Remove the slice of ginger and chili pepper and season the sauce with a few drops of Worcestershire sauce or vinegar. Then, crack the four eggs into a ladle, one at a time, and drop them into the tomato sauce. Simmer gently until the whites are cooked but the yolks are still slightly runny. Sprinkle with parsley to serve. Shakshuka is traditionally eaten with pita, but it also tastes good with baguette or toast. Tip: If you like, you can also sprinkle feta cheese on top.