Shakshuka

The Middle Eastern tomato-egg pie is one of my favorite weekend brunch dishes. I got to know the food last summer and during this winter I have tried different versions of the recipe. I’m not a particularly big fan of tomatoes, and the pasta sauce is mostly green pesto-type, but these flavors took my tongue away. So try the recipe even if you don’t like tomato dishes, because this dish surprised me too. The roast also serves as a nutritious lunch.

Shakshuka

Ingredients:

• 1 tablespoon of coconut oil
• 1 onion
• 1 clove of garlic
• 1 bell pepper
• 1 red chili
• 1 tablespoon of cheese cumin or jeera
• 1 tsp paprika
• 1 teaspoon of salt
• 1 tsp tomato puree
• 1 tsp whole peeled tomatoes
• Organic eggs
• Black pepper
• Fresh herbs such as coriander and parsley

Guide:

1. Dice the onion, paprika and chop the chili pod. Saute vegetables and spices in coconut oil until they begin to soften.

2. Add tomato puree, tomatoes and, if necessary, a little water to the barracks. Break the texture of the tomatoes with a spatula. Bring the mixture to a boil.

3. Add the eggs to the frying one at a time. Make a small hole on the surface of the tomato mixture and pour the egg into the hole. Do the same for all the eggs. Do not mix anymore, but freeze the eggs separately. Simmer under the lid on low heat for another 5-10 minutes, until the eggs have coagulated to your liking.

4. Grind black pepper, fresh coriander and parsley on the surface.

I hope you get excited about the recipe and enjoy your weekend cooking!