Shakshuka

Step 1/ 5

• ½ onion
• ½ clove garlic
• ½ slice ginger
• ½ chili
• 2½ undefined
• ½ red bell pepper
• ½ yellow bell pepper

• 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.

Enjoy your meal!