Shakshuka

Ingredients for 4 servings:

• 1.2 kg plum tomatoes (San Marzano tomatoes)
• 160 g onion(s)
• 1 clove(s) garlic
• 1 bell pepper(s), red
• 1 tsp cumin
• 2 cardamom pods
• 1 tsp coriander seeds, ground
• 1 cinnamon stick(s)
• 1 chili pepper(s), dried
• 5 tbsp olive oil
• 1 tbsp paprika paste or tomato paste
• 1 tsp sweet paprika powder
• brown sugar
• 4 eggs
• 1 spring onion(s)
• 3 sprigs parsley, flat
• ½ tsp black cumin

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes

Poached eggs in tomato sauce

Score the tomatoes at the stem base and blanch them in boiling, salted water for 1 minute. Rinse the tomatoes and remove the skin. Chop the tomatoes. Finely dice the onions and garlic. Wash, deseed, and finely dice the peppers. Roast the cumin, cardamom, coriander, cinnamon, and chili in a large pan without fat until the mixture begins to smell. Remove from the pan and set aside. Heat 3 tablespoons of oil in a pan. Sauté the garlic and onions until translucent. Add the peppers and sauté for 5 minutes until softened. Add the paprika paste and fry briefly. Add the tomatoes, spices, and paprika. Season with salt and 1-2 teaspoons of sugar, simmer over medium heat for about 35 minutes, and season again if necessary. Make 4 wells in the tomato sauce and break 1 egg into each well. Carefully stir the egg whites into the sauce, taking care not to break the yolks. Let the eggs set for 10-15 minutes over medium heat, covering the pan if necessary. Finely slice the spring onion. Chop the parsley leaves. Sprinkle the shakshuka with parsley, spring onion, and nigella seeds. Drizzle with the remaining oil. Serve with baguette or flatbread.