John Myers
Contents
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Ingredients
- 100 g Onions
- 2 Garlic cloves
- 2 tbsp Extra virgin olive oil
- 2 tbsp Paprika pulp
- 1 Red pointed peppers
- 250 g Tomatoes
- 400 g Chunky tomatoes / can
- 200 g Chickpeas canned
- 1 Cinnamon stick
- 1 tsp Freshly ground coriander
- 1 tsp Ground cumin
- 1 tsp Chilli flakes
- 1 tsp Seasoned salt
- 1 tsp Garlic pepper
- 1 Handful Coriander finely chopped
- 1 Handful Chopped parsley
- 1 Handful Freshly chopped chives
- 4 Eggs (L)
- 100 g Crumbled Feta
- Flatbread
- Black cumin
- Sesame
- Telly cherry pepper
Instructions
- Peel the onions and garlic, dice finely. Wash the tomatoes, remove the stalk and quarter. Clean the peppers, remove the stalk, wash and dice. Wash herbs, roughly chop.
- Sieve the chickpeas and rinse with cold water.
Preheat the oven to 150 degrees!
- Heat the oil in a pan and fry the onion and garlic in it. Then toast the coriander, cumin, chilli flakes and paprika pulp. Then add diced tomatoes, canned tomatoes, chickpeas and cinnamon stick. Mix well and bring to the boil briefly. Season with salt and garlic pepper.
- Now break the eggs one by one and place each in a well in the mixture. Either set the eggs on the stove over medium heat or let them set in the preheated oven for about 10 minutes! It goes longer on the stove! 🙂
- Then sprinkle the Shakshuka with feta, chopped herbs, cumin, sesame and pepper! There was also flatbread! 🙂
- In Israel you eat this for breakfast. With potatoes or aubergine more likely for lunch or dinner! With us rather, no matter how NOT for breakfast! 😀
Nutrition
Serving: 100gCalories: 138kcalCarbohydrates: 6.3gProtein: 4.3gFat: 10.6g
