Shakshuka

Nutrition per serving

• Step 1/5

  
  • ½ onion
  • ½ clove garlic
  • ½ slice ginger
  • ½ chili
  • ½ red bell pepper
  • ½ yellow bell pepper
  • 2½ tomatoes
  • cutting board
  • knife

  Finely dice onion, garlic, ginger, and chili. Cut bell peppers into thin strips. Dice tomatoes.

• Step 2/5

  
  • vegetable oil (for frying)
  • ½ tsp hot paprika powder
  • ½ tsp ground cumin
  • ovenproof pan
  • cooking spoon

  Heat some vegetable oil in a frying pan over medium heat. Add onion, garlic, chili, and bell pepper, and sauté until soft, approx. 6 - 8 min. Then add ginger, spicy paprika, and cumin and cook for another 2 min.

• Step 3/5

  
  • 400 g canned whole peeled tomatoes

  Add fresh tomatoes and canned tomatoes to the pan and lightly crush them with the cooking spoon.

• Step 4/5

  
  • 25 ml vegetable broth
  • ½ tbsp Worcestershire sauce
  • oven

  Preheat oven to 190°C/375°F. Add vegetable broth and cook over medium heat, stirring occasionally, for approx. 20 min. Stir in Worcestershire sauce and season with salt and pepper.

• Step 5/5

  
  • 2 eggs
  • 25 g feta cheese
  • parsley (for serving)

  Crack eggs into pan. Then crumble feta on top. Transfer to oven and bake at 190°C/375°F for approx. 7 - 10 min. until eggs have set. Remove from oven and garnish with fresh parsley to serve.