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Shakshouka
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Shakshouka

35 minServes 2Nutri-Score B€
from @mattiastable3 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • olive oilPantry30 ml
  • onion (finely sliced)Produce1 piece
  • red pepper (sliced)Produce1 piece
  • garlic (crushed)Produce3 pieces
  • cumin seedsSpices5 g
  • ground cuminSpices5 g
  • paprikaSpices5 g
  • chopped tomatoes (canned)Pantry400 g
  • eggsDairy4 pieces
  • parsley (chopped)Produce10 g
  • coriander (chopped)Produce10 g
  • saltSpices3 g

per serving

Nutrition

359kcal

Carbs
23 g
Proteins
17 g
Fat
23 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Spatula

step by step

Method

  1. Soften the vegetables

    • Heat the olive oil in a frying pan over medium heat.
    • Add the onion and red pepper and cook until soft and lightly golden.
    Step 1

  2. Bloom the spices

    • Add the garlic, cumin seeds, ground cumin and paprika.
    • Stir and cook until fragrant.
    Step 2

  3. Simmer the sauce

    • Pour in the chopped tomatoes and season with salt.
    • Simmer, stirring occasionally, until the sauce thickens.
    Step 3

  4. Poach the eggs

    • Make wells in the sauce and crack in the eggs.
    • Cover and cook until the whites are set and the yolks still runny.
    Step 4

  5. Finish and serve

    • Scatter the chopped parsley and coriander over the top.
    • Serve straight from the pan with bread.
    Step 5
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