Shakshuka

Ingredients

• Medium eggs4
• Tomato pulp400 g
• Red bell pepper1 (approx. 250 g)
• Yellow onion1 (approx. 80 g)
• Garlic1 clove
• Extra virgin olive oil20 ml
• Ground cumin2 g
• Sweet paprika2 g
• Fresh parsley5 g
• Sourdough or rustic bread4 slices (approx. 120 g)
• Fine salt4 g
• Black pepper1 g

Allergens

Gluten, Eggs

Method

1. Peel and finely chop the onion. Clean the bell pepper by removing seeds and internal membranes, then dice into 1 cm cubes.
2. In a large non-stick skillet (approx. 24-26 cm), heat the extra virgin olive oil over medium heat and sauté the onion for 3-4 minutes until golden.
3. Add the bell pepper and the whole crushed garlic clove. Cook for about 6-7 minutes, stirring frequently, until the pepper is tender.
4. Add the cumin and paprika, let them toast for 30 seconds to release the essential oils, being careful not to burn them.
5. Pour in the tomato pulp, season with salt and pepper. Bring to a gentle simmer and cook over low heat for 10-12 minutes until the sauce has slightly thickened.
6. Remove the garlic clove. Using the back of a spoon, create 4 small wells in the tomato sauce, well-spaced from each other.
7. Crack one egg into each well. Cover the skillet with a lid and cook for 3-5 minutes: the whites should be set and opaque, while the yolks should remain runny.
8. Meanwhile, toast the bread slices in a toaster or on a hot griddle until crunchy.
9. Turn off the heat, garnish with coarsely chopped fresh parsley, and serve immediately with the toasted bread.