Shakshuka – North African egg dish

Ingredients for 2 servings:

• 2 bell peppers, red
• 400 g tomatoes, chopped, from the can
• 4 eggs
• ½ bunch parsley
• 1 tsp cumin
• 1 tsp paprika powder
• Sea salt and pepper
• some oil for frying
• e.g. avocado(s)
• e.g. feta cheese
• e.g. hummus

Instructions

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

poached eggs with peppers

Dice the bell peppers and sauté in oil in a pan for about 5 minutes. Then add the tomatoes and spices and simmer on low heat for 15 minutes. In the meantime, chop the parsley, crumble the cheese, and slice the avocado. Make 4 wells in the tomato sauce, crack the eggs into the wells, and gently stir the egg whites into the sauce. Leave the egg yolks whole. Cover the eggs and let them set over medium heat for about 10 minutes. Sprinkle with parsley and feta before serving. Then arrange on 2 plates with the avocado and hummus. Tips: You can prepare this shakshuka to your liking. I like it a little spicy and love using chili. Adding olives to the tomatoes also gives the dish a completely different flavor. If you don’t like hummus, you can roast the chickpeas in the oven and sprinkle them over the shakshuka. If you prefer, you can serve it with wraps or flatbread. You can find a video of this dish on my YouTube channel: https://youtu.be/lKVXlCw3Apg