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Shakshuka
Ingredients
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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!