John Myers
Shakshuka (Paul Panzer)
The perfect shakshuka (paul panzer) recipe with a picture and simple step-by-step instructions.
- Olive oil
- Salt
- Pepper
- 800 ml Peeled canned tomatoes
- 1 Pc. Vegetable onion
- 2 Pc. Garlic cloves
- Sugar
- Salt
- Pepper
- 3 Pc. Chipotle chillies
- 2 Pc. Dried tomatoes
- 1 tsp Ground cumin
- 1 tsp Coriander seeds
- 1 tsp Ground cardamom
- 1 Pr Ground cinnamon
- 1 Pc. Dried chilli
- 1 tsp Sweet paprika
- 100 g Butter
- 3 Pc. Eggs
- 1 Pc. Spring onion
- 3 Pc. Leaf parsley stalks
- 0,5 tsp Black cumin
- 0,5 Pc. Flatbread
- Preheat the oven to 160 degrees.
- Chop the tomatoes in the can with the hand blender. Core the bell pepper, cut into small pieces and put through the meat grinder. Put the onions and garlic through the meat grinder. Then season with salt, sugar and pepper and reduce in the pan.
- Melt the butter in a saucepan. Mix the spices with the chipotle chilli and the sun-dried tomatoes. Stir the paste into the melted butter.
- Add the seasoned butter to the reduced tomatoes, setting aside 2 tablespoons. Separate the eggs, stir the egg whites into the pan first, then the yolks. Let the eggs set over medium heat, cover the pan if necessary.
- Warm up flatbread in the oven.
- In the meantime, cut the white and light green of the spring onion into fine rings. Pluck the parsley leaves from the stems and cut finely.
- Sprinkle the shakshuka with spring onions, parsley and black cumin seeds. Drizzle with the remaining olive oil. Cut the flatbread into slices and brush with the remaining seasoned butter.
- (When it is time, cut the vegetable onions into slices and roast them on the reverse side. Sprinkle the tomatoes in thick slices with a little sugar and caramelize the reverse side in the pan.)
- 9 Image rights: Wiesegenuss
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