Shakshuka

Ingredients

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• 2 tbsp olive oil
• 1 onion
• 1 red bell pepper
• 3 garlic cloves
• 1 tsp cumin ground
• 1 tsp sweet paprika
• 0.5 tsp red pepper flakes
• 1 tsp tomato paste
• 800 g (1.8 lb) diced tomatoes 1 large can
• 1 tsp sugar
• 6 eggs
• 100 g (3.5 oz) feta cheese optional
• salt and pepper to taste
• parsley or cilantro for sprinkling

Method

1. Dice the onion and bell pepper and finely chop the garlic.
2. Heat the oil in a large skillet. Sauté the onion and pepper over medium heat for 6 to 8 minutes until soft. Add the garlic, cumin, paprika, pepper flakes and tomato paste and cook for 1 minute.
3. Add the tomatoes, sugar and salt and simmer uncovered for 10 to 12 minutes, until the sauce is thick.
4. Press six wells into the sauce with the back of a spoon. Crack each egg into a cup first, then slide it gently into a well.
5. Season with salt and pepper, cover and cook over low heat for 5 to 8 minutes, until the whites are set and the yolks are still soft. For pregnant women, small children and older or ill people, cook the eggs longer until the yolk is set as well.
6. Sprinkle with crumbled feta and herbs and serve straight from the pan with bread.

Tip: The sauce must be thick enough before the eggs go in: if it runs when you tilt the pan, simmer it a few more minutes.

Tip: Crack the eggs one at a time into a cup and check them there, so no shell ends up in the pan.