Shakshuka with Bell Pepper, Tomato and Egg
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Gastrotools
Recipes from professionals
A spicy and colorful shakshuka with tomato, bell pepper and warm spices, prepared and served directly in the cast iron pan. The eggs are cooked in the tomato sauce until the whites are just set while the yolks are still soft.
Serve with fresh herbs and good bread.
Servings
: 4
servings
Ingredients
1
large onion
1
red bell pepper
1
yellow bell pepper
2
clove
garlic
2
tbsp
olive oil
2
tsp
sweet paprika
1
tsp
ground cumin
½
tsp
chili powder
2
tbsp
tomato paste
2
can
chopped tomatoes
1
pinch
sugar
4-5
eggs
Salt and freshly ground pepper
Fresh herbs for garnish, e.g. chopped parsley and/or coriander
Optional: a little feta for serving
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Instructions
Step 1/6
Peel the onion and slice it thinly. Slice the bell peppers into strips, and peel and finely chop the garlic.
Step 2/6
Heat the olive oil in a cast iron frying pan over medium heat. Fry the onion and bell pepper for 5-6 minutes until soft and lightly colored.
Step 3/6
Add garlic, paprika, cumin and chili powder, and fry for about 1 minute more. Add tomato paste and let it fry for a minute.
Step 4/6
Add the chopped tomatoes and season with salt and pepper. Let the sauce simmer uncovered for about 15 minutes until it has reduced and has a rich consistency. Taste and add a little sugar if needed if the tomatoes are very acidic.
Step 5/6
When the tomato sauce has reduced well, make six indentations in the sauce and crack one egg into each. Put the pan in a 180 °C convection oven for about 6–9 minutes until the egg whites are set while the yolks are still soft.
Step 6/6
Top with fresh herbs and optional crumbled feta. Serve directly from the pan with good bread.
