- 4 medium eggs
- 4 cloves of garlic, finely chopped
- 3 tbsp oil (suitable for cooking at high temperatures)
- 2 red bell peppers, sliced
- 2 green bell peppers, sliced
- 2 tins of tomatoes
- 1 onion, finely chopped
- 1 tbsp tomato puree
- 1 handful fresh coriander, roughly chopped
- 1 handful fresh parsley, roughly chopped
- ½ tsp cumin
- ½ tsp cayenne pepper
- Salt and pepper to taste
Heat the oil in a large, covered pan at a medium-high temperature. Sauté the onion and peppers and season with salt and pepper. Add the garlic and sauté for 2 more minutes. Sprinkle in the cumin and cayenne pepper, add the tomato puree and cook until the puree begins to break down.
Stir in the tinned tomatoes and add a splash of water. Let it simmer uncovered for 10 minutes, to allow some of the water to evaporate (add more water if the sauce becomes too thick).
Stir in the fresh herbs. Using the back of a spoon, make 4 small wells in the sauce and break the eggs into the wells. Cook with the lid on for 10 minutes, until the eggs set.
Take the lid off the pan for the last 4 minutes so the excess liquid can evaporate. Once reduced, your Shakshuka is ready to serve and enjoy!
We recommend to serve with spinach, crumbled feta and/or natural yoghurt, to your own taste.