Shakshuka
Tags:
alcohol-free
gluten-free
lactose-free
vegetarian
Description
One thing first: before you cook this delicious dish, you should have pronounced it. Because one thing is for sure, your guests will ask you for the recipe because it tastes so great. So, it's pronounced shakshuka. And the North African dish is prepared with lots of spices, tomatoes and peppers. Now you can find out exactly how it's done!
Zutaten für
For the shakshuka
400
g
tomatoes, canned
1
pepper, red
1
onion
1
garlic clove
1
Tablespoon(s)
tomato paste
0.5
Teaspoon(s)
cumin, ground
0.5
Teaspoon(s)
paprika powder
1
Pinch(es)
cinnamon, ground
1
Pinch(es)
cayenne
2
Tablespoon(s)
fresh parsley, chopped
2
Tablespoon(s)
fresh coriander, chopped
4
eggs
salt, pepper, sugar to taste
Preparation
Prepare the shakshuka
1
Heat some (olive) oil in an ovenproof pan and sauté the onions and garlic until translucent.
2
First add all the spices and sauté briefly, then add the tomato paste and sauté for one to two minutes.
3
Cut the peppers into small pieces and add them to the pan with the tinned tomatoes. Let everything reduce slightly and season with salt, pepper and a pinch of sugar. Preheat the oven to 170°C convection.
4
Press small cavities into the tomato and pepper sauce and crack an egg into each cavity.
5
Place the pan in the preheated oven and cook the shakshuka for 10 minutes until the egg whites are completely set.
6
Remove the shakshuka from the oven, garnish with fresh parsley and coriander and serve immediately.
Zutaten für
For the shakshuka
400
g
tomatoes, canned
1
pepper, red
1
onion
1
garlic clove
1
Tablespoon(s)
tomato paste
0.5
Teaspoon(s)
cumin, ground
0.5
Teaspoon(s)
paprika powder
1
Pinch(es)
cinnamon, ground
1
Pinch(es)
cayenne
2
Tablespoon(s)
fresh parsley, chopped
2
Tablespoon(s)
fresh coriander, chopped
4
eggs
salt, pepper, sugar to taste
