Shakshuka

MethodPréparationPreparaciónZubereitung

1. 1

   Heat the olive oil in a wide pan and cook the onion and bell pepper over medium heat for 6 minutes until soft.

   • 6 min6 min6 min6 Min.
2. 2

   Crush the garlic into the pan, add the cumin and paprika and stir for 1 minute.

   • 1 min1 min1 min1 Min.
3. 3

   Pour in the canned tomatoes, season with salt and simmer for 10 minutes until thick.

   • 10 min10 min10 min10 Min.
4. 4

   Make four hollows in the sauce, crack an egg into each, cover and cook on low heat for 6 to 8 minutes until the whites are set. Sprinkle with parsley.

   • 6 min6 min6 min6 Min.