Shakshuka

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• 1 onions
• 2 bell peppers

Slice the onions and the bell peppers into wide strips.

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• 2 tomatoes
• 4 cherry tomatoes

Chop all the ripe tomatoes in pieces and the cherry tomatoes in half.

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• 2½ leaves thyme
• 15 g parsley
• 10 g cilantro

Chop the leaves of the thyme and chop half of the coriander and parsley ( You can keep some of the chopped cilantro and parsley behind for garnish)

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• ½ tsp cumin seed

Roast the cumin seeds in a large frying pan for 2-3 minutes over high heat.

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• ½ tsp garlic paste
• 1 tbsp tomato paste
• 50 ml olive oil
• ½ pinch cayenne pepper

Add the olive oil, tomato paste, garlic paste, onions and some cayenne pepper fry for 4-5 minutes.

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• 1½ bay leaves

Put the bell pepper, and spices (parsley, coriander, thyme and bay leaf) in the pan and fry for 5-10 minutes on high heat until the vegetables are nicely colored.

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• ¼ pinch saffron

Add the tomatoes, saffron (first put the saffron in a separate glass of warm water to make the mixing easier and then add it.

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• ½ tbsp harissa

And optional add some Harissa.

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Reduce the heat and let the vegetables simmer for 20 minutes. If it is necessary add some water so that the mixture has the consistency of pasta sauce.

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Remove the bay leaves from the sauce.

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• 5 quail eggs

Crack the eggs with a knife in to the sauce.

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Leave them on very low heat for 10-15 minutes ( simmer ) until the eggs are just done.

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Sprinkle the dish with the left over Coriander and Parsley.

Enjoy your meal!