John Myers
Contents
show
Ingredients
- 1 Red peppers peeled / cleaned approx. 200 g
- 2 Peeled onions approx. 100 g
- 2 Garlic cloves
- 1 tbsp Olive oil
- 1 tsp Tomato paste
- 1 tbsp Sweet paprika
- 1 tbsp Ground cumin
- 2 big pinches Chilli flakes
- 1 Can Chunky tomatoes 400 g
- 25 g Coriander TK (own production!)
- 4 Eggs
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 2 Small baking dishes
- 2 Small yellow pepper diamonds for garnish
Instructions
- Peel the peppers with the peeler, clean / core, wash and cut into small cubes. Peel and dice the onions. Peel and finely dice the garlic cloves. Heat olive oil (1 teaspoon) in a pan, fry the onion cubes with the garlic clove cubes in them vigorously / stir-fry, add the paprika cubes and tomato paste (1 teaspoon) and fry / stir-fry. Add / stir in the chunky tomatoes and the cut coriander and season with sweet paprika (1 tbsp), ground cumin (1 tbsp) and chilli flakes (2 big pinches). Let everything simmer for 5 - 6 minutes, so that a thick, liquid mixture is formed. Fill everything into 2 casserole dishes, form 2 hollows each, beat in the eggs, season with coarse sea salt from the mill (1 big pinch each) and colored pepper from the mill (1 big pinch each) and place in a preheated oven at 175 ° C Baked for about 15 minutes. The yolk should stay soft / runny. Serve the Shakshuka garnished with a small paprika diamond each time.
